Lemon Sponge Pudding

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 pudding----------------.
• 2 combine sugar, flour and salt in large bowl.
• 3 stir in lemon rind, lemon juice, egg yolks and evaporated milk.
• 4 beat egg whites in a small bowl until stiff peaks form.
• 5 fold into lemon mixture.
• 6 pour into lightly greased 8 cup baking dish.
• 7 place dish in larger pan and fill with hot water to 1 inch depth.
• 8 bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown.
• 9 serve warm with raspberry sauce.
• 10 sauce------------------.
• 11 press raspberries through sieve to remove seeds and puree berries.
• 12 combine raspberry puree and corn starch in a small saucepan.
• 13 cook, stirring constantly, over medium heat until mixture boils and thickens.
• 14 spoon warm sauce over individual servings of pudding.