Easter Dinner + Lemon Sponge Pudding

Easter dinner turned out great! I was a little nervous because we don’t have my in-laws over for dinner that often (plus they used to own/run a restaurant  no pressure there!) and I have never cooked a spiral ham before. I guess “cooked,” because they do come cooked through, but still, I hade to heat it without drying it out and deal with the to glaze or not to glaze conundrum.

Spencer picked out the flowers.

I couldn’t do the whole bust out the good camera and take some fancy food shots of dinner because of the company. Even  this quick phone shot got a little side eye.

The final menu was smoked spiral ham (so much better than honey!), garlic spinach, roasted asparagus, chopped pineapple, bread and salad. For dessert, I made a lemon sponge pudding that was really like a cake or something. I don’t know because I have never had an English pudding, but this was yummy. Light, tart, airy, delicious.

Lemon Sponge Pudding
Adapted from bijouxs.com
Serves 6ish

5 tablespoons unsalted butter, melted
1 cup sugar
4 tablespoons flour
4 egg yolks, lightly beaten with a fork
4 egg whites, beaten to stiff peaks
Grated zest and juice of 2 lemons (I used 1/2 cup juice and 2 teaspoons of zest, packed)
1/4 cup milk
powdered sugar (for dusting over the top)
blueberries (just a handful)

  1. Preheat oven to 325° F (convection) or 350°F (conventional) and grease a 1 ½ quart baking dish
  2. Separate 4 eggs (I use the crack into clean hands and drain off the white method, but there are other less squicky methods), the whites can go in a medium mixing bowl, the yolks in to a large
  3. Beat the egg yolks lightly with a fork and then add the melted butter, flour, sugar, milk, lemon juice and zest. Mix well. Set aside.
  4. Using a mixer (stand or hand), whip the egg whites to stiff peaks (or at least peaking and barely flopping over at the tip worked for me)
  5. Gently combine the egg whites in to the lemon-yolk mixture and pour batter in to greased baking dish.
  6. Bake for 35-45 minutes until set. Mine only baked for 35 minutes and my oven runs a bit hot.
  7. Let cool and dust with powdered sugar and garnish with blueberries. Serve family style.

I didn’t think this was too tart and I didn’t use meyer lemons. It tasted pretty similar to lemon bars with a cake texture with sort of a pudding layer on the bottom. Full disclosure: Spencer helped. Some egg whites were defluffed in the making of this pudding.

Spencer had so much fun making this and yet in the eternal mystery of toddlers would not try a single bite.

first egg whites!

He’s saying “I am being careful and gentles.”

I am sure it is supposed to be combined a little better, but with a toddler helping bake you need to quit while you are ahead. I included this to show that even this lumpy it baked well so don’t deflate all of your egg whites trying to get the whites combined perfectly into the yolk mixture. It is quite delicious even if it is slightly less tall.


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4 Responses to “Easter Dinner + Lemon Sponge Pudding”

  1. Valerie says:

    Looove the flowers. And I am definitely going to try that recipe. My lemon tree is overflowing so it’s perfect!


  2. Rebecca says:

    I love your sideboard and the willowish wall stickers above!

    I tried the whole “Get your kid helping in the kitchen. If they help make it, they will eat it!” thing.



  3. Jackie says:

    I love lemon desserts! They’re so fresh and clean tasting and not usually heavy.

    My son (3) loves to help out in the kitchen all the time! Sometimes it’s not so helpful though.


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