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Lemon Sponge Pudding

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“Nummy with a raspberry sauce, Light custardy pudding.”
1hr 5mins

Ingredients Nutrition


  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.

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