Lemon Sponge Pudding
Nummy with a raspberry sauce, light custardy pudding.
Steps
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.
Ingredients
sugar, all-purpose flour, salt, fresh lemon rind, lemon juice, egg yolks, 2% evaporated milk, egg whites, frozen raspberries, cornstarch