Lemon Sponge Pudding Recipe
This lemon sponge pudding is perfect for family desserts after a comforting meal. Made easily in the oven, the lemon sponge pudding is prepared with eggs, flour, milk and butter flavored with lemon zest and juice. Just bake it and watch it dissapear.
Ingredients
2 oz. butter, at room temperature
4 oz. castor sugar
The grated zest and juice of 2 lemons
2 eggs, separated
2 oz. flour, sifted
A pinch of Salt
5 fl. oz. milk
Directions
Heat the oven to 350°F (Gas Mark 4, 180°C).
Cream the butter, sugar and grated lemon zest until light and fluffy.
Beat in the egg yolks, then fold in the flour and salt a little at a time alternately with tablespoons of milk.
Stir in the lemon juice.
In a separate mixing bowl beat the egg whites until stiff but not dry, then fold into the lemon mixture.
Pour the mixture into a small pie dish.
Place the pie dish in a small roasting tin and pour enough water into the tin to come halfway up the side of the pie dish.
Bake for 50-60 minutes until the top is well-risen and golden.
Serve immediately, sprinkling the top with a little castor [fine] sugar.
Cream the butter, sugar and grated lemon zest until light and fluffy.
Beat in the egg yolks, then fold in the flour and salt a little at a time alternately with tablespoons of milk.
Stir in the lemon juice.
In a separate mixing bowl beat the egg whites until stiff but not dry, then fold into the lemon mixture.
Pour the mixture into a small pie dish.
Place the pie dish in a small roasting tin and pour enough water into the tin to come halfway up the side of the pie dish.
Bake for 50-60 minutes until the top is well-risen and golden.
Serve immediately, sprinkling the top with a little castor [fine] sugar.
