Comida Kraft
Recipe Box

Lemon Raspberry Sponge Pudding

Prep Time
Total Time

6 servings

Give 'em the raspberries—and some freshly squeezed lemons, too!—in this luscious sponge pudding dessert.

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What You Need

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Make It

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  • In a large bowl use a fork to mix the butter until creamy. Add sugar and mix until well incorporated and fluffy. Mix in egg yolks one at a time, blending each yolk completely into the mixture before adding the next. Stir in flour, JELL-O instant pudding, milk, lemon zest and lemon juice, combine well.
  • In a separate large bowl use a whisk to whip the egg whites until stiff peaks form. Carefully fold the egg whites into the pudding mixture. Pour mixture into 7"x9" pan or 6 small to medium sized ramekins. Scatter raspberries across the top of the pudding mixture.
  • Bake for 30-35 minutes or until lightly browned on top but not set on bottom. Remove from oven, cool slightly and dust tops with powdered sugar. Serve immediately.


Astand mixer with the paddle attachment can be used in lieu of a fork.

Fill ramekins:

If you bake in ramekin dishes be sure to fill only 3/4 full. The pudding will rise during baking and can overflow the ramekin if too full.


If you can't find fresh raspberries you can use frozen.


These taste best when served warm, immediately after baking.


  • 6 servings

Nutritional Information

Serving Size 6 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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