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,

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