ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Caramel Sponge Pudding

Yield 4 to 6 servings


  • 1 cup sugar
  • 1/4 cup butter or margarine, softened
  • 1 cup warm whipping cream (105° to 115°)
  • 4 eggs, separated
  • 1/4 cup all-purpose flour
  • Pinch of salt
  • Whipped cream (optional)

How to Make It

  1. Sprinkle sugar evenly into a 10-inch cast-iron skillet; place over medium heat. Cook, stirring constantly, with a wooden spoon until sugar melts and turns golden brown. Gradually add butter and whipping cream, stirring constantly, until mixture is well blended. Remove from heat, and set aside to cool.

  2. Beat egg yolks in a large mixing bowl until thick. Gradually pour cooled caramelized mixture into yolks, adding alternately with flour and salt. Beat well after each addition.

  3. Beat egg whites (at room temperature) and salt until stiff peaks form. Gently fold into caramelized mixture.

  4. Pour mixture into a lightly greased 1-quart casserole. Place casserole in an 8 - inch square baking pan, and fill with boiling water to a depth of 1 inch. Bake at 375° for 45 minutes. Spoon pudding into individual serving bowls, and garnish with a dollop of whipped cream, if desired. Serve hot or cold.

Oxmoor House Homestyle Recipes