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GLUTEN FREE LEMON SPONGE PUDDING

This is an amazing dessert.  Wow, so, so good.  I adapted the recipe to gluten free following the directions from Sara, at the lovely blog CaffeIna.  So for her original recipe please check it out here. I so wanted to plate this dessert – it was not going to happen – guess I did not use enough butter in the ramekins.

The original recipe made 4 ramekins, I doubled the recipe as we had guests at dinner.  This dessert was a huge hit!

9.8 oz Golden Organic Cane Sugar

4 Tblsp. room temperature butter

4 eggs, separated

2 tsp. pure organic vanilla extract

2 tsp. lemon zest

1/4 cup brown rice flour, and a 1/4 cup cornstarch (or 60 grams total of gf flour)

pinch of salt

1/2 cup lemon juice

10.8 oz So Good Coconut Milk (or just over 1 1/4 cups)

Lightly butter the ramekins and set aside.  In a mixing bowl, combine the flours and salt, whisking well.  In another bowl, with a hand mixer, cream the butter.  Remove 2 Tblsp. of sugar from the total amount and set aside in a small bowl, for the beaten eggs whites.

Add remaining sugar to the butter, and beat until light and fluffy.  Add the egg yolks, one at a time, beating well until incorporated.  Then beat in the vanilla and lemon zest.

Slowly add in the flour mixture, beating on low to incorporated.  On low speed, slowly pour in the lemon juice, then the coconut milk.  Then set aside.  Preheat the oven to 350 degrees.

In a stand mixer (or cleaned hand mixer) beat the egg whites until you reach soft peaks, then add the remaining 2 Tblsp. of sugar and keep beating until stiff peaks form.

Gently fold in the egg whites, in three additions until incorporated.  The batter will be on the runny side.  Pour the batter into the prepared ramekins.

Place the ramekins into a roasting pan, and carefully pour hot water in the roaster until the water reaches half way up the sides of the ramekins.

Sara’s recipe said to bake 40-45 minutes, or until the cakes are golden, and a toothpick inserted into the cake portion comes out clean.  Mine took 50 minutes – probably my crazy oven!

When baked, remove the ramekins from the water bath to cool slightly before serving.  To unmold them, allow to cool completely first.  Deliciousness whether room temperature or warm!

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