lemon sponge pudding
categories:  Desserts   

Prepared: 2004-03-12

such an old favourite but still a real crowd-pleaser, this tangy-sweet pudding goes into the oven as one batter and comes out with a light sponge cake layer on top and creamy lemon sauce on the bottom.

Ingredients:

• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup milk
• 3 tablespoons butter, melted
• 3 eggs, separated
• 1 tablespoon finely grated lemon rind
• 1/3 cup lemon juice

Preparation:

• In large bowl, whisk together 3/4 cup of the sugar, flour and salt.
• Whisk in milk, butter and egg yolks.
• Whisk in lemon rind and juice.
• In separate bowl, beat egg whites until soft peaks form.
• beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form.
• stir about one-quarter into lemon mixture and fold in remaining egg whites.
• scrape into 8-inch (2L) square glass baking dish.
• Place in larger shallow pan.
• pour enough boiling water into pan to come halfway up sides of dish.
• Bake in centre of 350 F (180 C) oven for 30 to 40 minutes or until top is lightly browned and set.
• remove from heat.
• let cool on rack for about 30 minutes.
• serve warm or cool.

makes 6 servings @ 255 calories per serving