Steamed Lemon Raspberry Sponge Pudding

Directions

1. 1
   Preheat oven to 375 degrees F.
2. 2
   Butter and sugar ramekins and place 5 or 6 berries in each one.
3. 3
   With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy.
4. 4
   Mix in the vanilla, melted butter, lemon zest, and buttermilk.
5. 5
   Stir the dry ingredients together and slowly mix them into the yolks.
6. 6
   In a separate bowl, whip the whites until stiff then fold them into the batter.
7. 7
   Pour the batter into the prepared molds filling almost to the top.
8. 8
   Place them in a water bath and cover with foil.
9. 9
   Bake for 30 minutes.
10. 10
    Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
11. 11
    To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash.
12. 12
    Stir 2 tablespoons sugar into the yogurt.
13. 13
    Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.