Burst of Citrus Sponge Pudding

READY IN: 1hr 30mins
Recipe by HeatherFeather

As this bakes, a foamy cake layer will form on top, with an airy custardy pudding forming on the bottom. Adapted from an old issue of McCall's magazine. I haven't tried this one yet, but wanted to share it. Garnish with powdered sugar, a handful of fresh raspberries, and a few slices of orange if you like.

Top Review by Mirj2338

This is an amazingly divine dessert! Ever since I got my Microplane Zester this past summer I've been making lemon and orange flavored desserts on a constant basis. I really enjoyed this dish! It's just a bit fiddly because if you have just one stand mixer you have to beat the whites and then use another bowl to beat the orange batter. I solved the problem by beating the whites and then transfering them to another bowl while I beat the rest without even washing the bowl or the beater. I didn't really measure the zest, just zested one large lemon and two oranges (I wanted a very strong orange taste). Then, instead of measure the lemon and orange juice, I just juiced the zested lemon and oranges, and then added enough milk to make 2 1/3 cups of liquid. I also used soy milk and margarine because I didn't want a dairy dessert. I served this as a hot pudding with some chocolate sauce, first drizzling the sauce in a pretty design on the plate and then adding a dollop of the sponge pudding. Heather, this one is a real winner in our house, I can't wait to impress ALL my friends with it!

Ingredients Nutrition


  1. Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven.
  2. Turn oven on to 350 F and let it preheat while the water bath is still in there.
  3. Carefully separate eggs into whites and yolks.
  4. 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.
  5. 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).
  6. On low speed, slowly add juices and milk to the butter mixture,just until blended.
  7. Fold in egg whites by hand and mix very gently until no white streaks remain.
  8. Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven.
  9. Bake 55-60 minutes until top is puffed and lightly golden.
  10. Remove pan from water bath and let cool on rack.
  11. Dust with powdered sugar and serve warm or chilled.

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