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Lemon Sponge Pudding
At a Glance
- Prep
- 20 minutes
- Cook
- 45 minutes
- Total
- 1 hr 5 min
- Yield
- 6.00 serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Vegetarian
Allergens
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Lemon Sponge Pudding brings together 1 cup sugar, 1/3 cup all-purpose flour, 1/4 teaspoon salt in a practical dish for home cooking. It takes about 1 hr 5 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 tablespoons grated fresh lemon rind
- 1/3 cup lemon juice
- 3 egg yolks, beaten
- 1 (385 ml) can 2% evaporated milk
- 3 egg whites
- 1 (425 g) package frozen raspberries
- 1 tablespoon cornstarch
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Instructions
Pudding----------------.
Combine sugar, flour and salt in large bowl.
Stir in lemon rind, lemon juice, egg yolks and evaporated milk.
Beat egg whites in a small bowl until stiff peaks form.
Fold into lemon mixture.
Pour into lightly greased 8 cup baking dish.
Place dish in larger pan and fill with hot water to 1 inch depth.
Bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown.
Serve warm with raspberry sauce.
Sauce------------------.
Press raspberries through sieve to remove seeds and puree berries.
Combine raspberry puree and corn starch in a small saucepan.
Cook, stirring constantly, over medium heat until mixture boils and thickens.
Spoon warm sauce over individual servings of pudding.
Keep Cooking
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