Strawberry Sponge Pudding

Martha Stewart Living

Makes 4 servings

    2 tablespoons unsalted butter +M4 pie plate                    
    1 1/2 cups strawberries hulled, halved                         
    1 cup milk                                                     
    1/4 cup flour                                                  
    1/2 teaspoon salt                                              
    3/4 cup sugar                                                  
    3 eggs room temp, separated                                    
    2 tablespoons lemon juice                                      
    1/2 teaspoon vanilla extract                                   
    Confectioners' sugar to dust                                   

PREP TIME: 10 M1N./TOTAL TIME: 55 M1N.

Preheat oven to 325°. Butter a 9-inch pie plate; set aside. Puree berries and milk in a blender; set aside. Stir together butter, flour, salt, and 1/2 cup plus 2 tablespoons granulated sugar in a medium bowl. Stir in egg yolks, berry mixture, lemon juice, and vanilla.

Beat egg whites until foamy in the bowl of an electric mixer fitted with the whisk attachment. With mixer running, add remaining 2 tablespoons granulated sugar in a steady stream; beat until stiff (but not dry) peaks form. Gently fold whites into strawberry mixture.

Ladle batter into buttered pie plate; place in a roasting pan. Pour boiling water around plate, halfway up sides. Bate until golden, about 35 minutes. (If top browns too quickly, tent with foil.) Let cool on a wire rack 10 minutes. Dust with confectioners' sugar; top with berries.