Baked Lemon Sponge Pudding
A heavenly light-as-a-cloud pudding that’s soufflé-like on top and rich and lemony underneath. An optional raspberry sauce makes it extra special.
Pudding:
1 cup granulated sugar
½ cup all-purpose flour
¼ tsp salt
1-1/2 tbsp grated lemon rind
1/3 cup lemon juice
3 egg yolks, beaten
1 can (385 mL) 2% evaporated milk
3 egg whites
Raspberry Sauce: (optional)
1 pkg (425g) frozen raspberries in light syrup, thawed
1 tbsp cornstarch
Pudding: combine sugar, flour and salt in large bowl. Stir in lemon rind, lemon juice, egg yolks and evaporated milk.
Beat egg whites in small bowl until stiff peaks form; fold into lemon mixture. Pour into lightly greased 8-cup (2 L) baking dish. Place dish in larger pan and fill with hot water to 1-inch depth.
Bake at 350 F or 40-45 minutes, or until top is set and golden brown. Serve warm with raspberry sauce.
Sauce: press raspberries through sieve to remove seeds and purée berries. Combine raspberry purée and cornstarch in small saucepan. Cook, stirring constantly, over medium heat until mixture boils and thickens. Spoon warm sauce over individual servings of pudding.
Helpful Hint: Orange rind and juice, lime rind and juice, or a combination of lemon and lime rinds and juices may be substituted.
|