Burst Of Citrus Sponge Pudding Recipes

Steps:

• Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven.
• Turn oven on to 350 F and let it preheat while the water bath is still in there.
• Carefully separate eggs into whites and yolks.
• In a large bowl, beat egg whites on high speed until foamy, then gradually beat in just 1/4 cup of the sugar until stiff peaks form.
• In another bowl, beat egg yolks, remaining sugar, butter, flour, lemon& orange zests and beat on high for 3 minutes (scraping down the bowl with a rubber spatula as needed to make sure all batter gets combined well).
• On low speed, slowly add juices and milk to the butter mixture,just until blended.
• Fold in egg whites by hand and mix very gently until no white streaks remain.
• Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven.
• Bake 55-60 minutes until top is puffed and lightly golden.
• Remove pan from water bath and let cool on rack.
• Dust with powdered sugar and serve warm or chilled.

Steps:

• Preheat oven to 325 degrees. Butter four 6-ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel, and set aside.
• Make puddings: In the bowl of an electric mixer fitted with the paddle attachment, combine 2 tablespoons butter, 1/2 cup plus 1 tablespoon sugar, and salt; mix on medium speed until crumbly. Mix in lemon and lime zests and egg yolks. Mix in flour, then lemon and lime juices and milk.
• In a medium bowl, beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups. Place cups in prepared baking pan, and fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, 30 minutes. Chill or let stand at room temperature.
• Meanwhile, make rhubarb sauce: In a small skillet, combine rhubarb, remaining 3 tablespoons sugar, and 1 tablespoon water; cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates, and serve chilled or at room temperature with rhubarb sauce.