Steamed Lemon Raspberry Sponge Pudding Recipe

Name: Steamed Lemon Raspberry Sponge Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for coating, plus 2 ounces melted; Sugar, for coating, plus 1/2 cup; 1/2 pint raspberries; 3 eggs, separated; 1/2 teaspoon vanilla extract; 1 lemon, zested; 1 1/4 cups buttermilk; 1 1/4 cups flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 to 2 tablespoons sugar, plus 2 tablespoons; 1 cup yogurt

Servings: persons

Butter, for coating, plus 2 ounces melted
Sugar, for coating, plus 1/2 cup
1/2 pint raspberries
3 eggs, separated
1/2 teaspoon vanilla extract
1 lemon, zested
1 1/4 cups buttermilk
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 to 2 tablespoons sugar, plus 2 tablespoons
1 cup yogurt

1
Preheat oven to 375 degrees F.
2
Butter and sugar ramekins and place 5 or 6 berries in each one.
3
With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy.
4
Mix in the vanilla, melted butter, lemon zest, and buttermilk.
5
Stir the dry ingredients together and slowly mix them into the yolks.
6
In a separate bowl, whip the whites until stiff then fold them into the batter.
7
Pour the batter into the prepared molds filling almost to the top.
8
Place them in a water bath and cover with foil.
9
Bake for 30 minutes.
10
Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
11
To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash.
12
Stir 2 tablespoons sugar into the yogurt.
13
Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Butter, for coating, plus 2 ounces melted, Sugar, for coating, plus 1/2 cup, 1/2 pint raspberries, 3 eggs, separated, and more.

Yes, Steamed Lemon Raspberry Sponge Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Steamed Lemon Raspberry Sponge Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions