Light and Lemony – Lemon Sponge Pudding

Can’t think of a nice, light dessert for your guests? Here’s a favourite of our Huntly Wynd friends and neighbours… and the answer to the question that inevitably follows dessert: “Can I get the recipe for this?”

From the Joy of Baking (that includes a how-to video)!

Lemon Sponge Pudding

A single spoonful of this delicious dessert has been scooped out from the ramekin revealing a top layer of sponge cake with bright yellow lemon pudding underneath.

  • 1/3 cup sugar (original recipe calls for 1 cup)
  • 2 tablespoons sugar (for egg whites)
  • 4 tablespoons unsalted butter, room temperature
  • 3 large eggs, separated, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest 
  • 1/3 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup freshly squeezed lemon juice
  • 1 cup (240 ml) whole or 2% milk (not skim)
  • 1/8 teaspoon cream of tartar
  1. Preheat oven to 325F and place rack in the center of the oven.
  2. Butter six 1-cup (240 ml) ramekins.
  3. Beat 1/3 cup sugar and butter until light and fluffy.
  4. Beat in three egg yolks, one at a time.
  5. Beat in the vanilla extract and lemon zest.
  6. Add the flour and salt and beat until combined.
  7. On low speed, mix in the lemon juice and milk, set aside… it will seem runny.
  8. In a clean bowl, beat the egg whites until frothy.
  9. Add cream of tartar and beat until soft peaks form.
  10. Beat in 2 tablespoons sugar until stiff peaks form.
  11. Gradually fold egg whites into batter mixing only until incorporated.
  12. Evenly pour the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.)
  13. Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins as long as they don’t touch one another or the edges of the pan). Carefully pour in enough hot tap water so that the water is halfway up the sides of the ramekins.
  14. Bake for about 45 minutes until the sponge cakes are golden brown and a toothpick inserted into the cake top comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom.
  15. Remove the ramekins from the water bath immediately and cool slightly before serving.

This dessert can be served warm or at room temperature, with a dollop of softly whipped cream and fresh fruit. Leftovers can be covered and stored in the refrigerator. Excellent cold or you can reheat the puddings in the microwave.

Contributed by: Danita – Unit 75

Harriet the Hummingbird Homesteading at Huntly Wynd

An Invited Guest

We have had a guest visiting us again throughout the winter… here at Huntly Wynd.

We now understand that she has invited more of her kind to visit all of us here as well.

Her name is Harriet and she is a hummingbird. Harriet is full of energy and enjoys the company of other hummingbirds. Harriet does not like crows and they do not like her.

Harriet grudgingly accepts the company of residents who occupy their patios in the summer months.

Earlier this month (March), we could see Harriet flying back and forth into the Rhododendron that is at the back of our unit, across the fast-flowing stream. We ventured outside to see what all the commotion was about. As we approached the stream, Harriet came flying out of the Rhodo and sat on my head. We quickly backed up and retreated to our kitchen.

Armed with our trusty iPhone, we took the photo below. There in the crook of a branch stretched over the stream was Harriet sitting on her nest.

From above, an umbrella of leaves conceals Harriet the hummingbird as she sits nestled in her tiny yet perfect nest quilted together with lichens and plant fibers.

The nest was so tiny, yet so perfect. It was almost impossible to see. It looked like another bump on a branch. From above, an umbrella of leaves conceals it and protects it from the elements. And from the side, it looks like a tiny knot, quilted with lichens and plant fibers.

This velvety cup is likely cradling one to two eggs that will hatch hopefully in the next week or two. The juvenile hummingbirds will leave the nest two to three weeks after they hatch.

We hope that Harriet and her offspring will visit us this summer.

Contributed by: Ken and Sue  – Unit 13