Saucy lemon sponge pudding
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PREP TIME
15 min
Makes
6 servings
* PLUS Baking Time: 40 minutes
Ingredients
- 1/2 cup cake-and-pastry flour
- 1/3 cup granulated sugar
- generous pinch salt
- 3 eggs , separated
- 2 lemons
- 1/4 cup melted butter
- 1 1/2 cups 10% cream , or milk
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350F (180C). Butter an 8-cup (2-L), round-bottomed casserole dish. Stir flour with 1/3 cup (75 mL) sugar and salt in a bowl. Beat yolks. Stir into flour mixture. Finely grate 1 tablespoon (15 mL) lemon peel. Squeeze out 1/4 cup (50 mL) juice from lemons. Gradually stir both into yolk mixture, then butter and cream.
- Beat egg whites with an electric mixer until soft peaks will form. Continuing to beat, add 1/4 cup(50 mL) sugar, 1 tablespoon (15 mL) at a time, until stiff peaks will form. Fold into lemon mixture. Do not overmix. Pour into dish. Place in a larger pan. Set in centre of oven. Pour hot water into larger pan to a 2-inch (5-cm) depth. Bake until sauce bubbles around sides of dish, about 40 minutes. Great with ice cream.
Nutrition (per serving)
- Calories
- 289,
- Protein
- 5.8 g,
- Carbohydrates
- 30.9 g,
- Fat
- 16.3 g,
