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Raspberry Lemon Sauce Pudding Recipe
|Raspberries||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Egg||2 , separated|
|Lemon rind||1 Tablespoon (finely grated)|
Serving size: Complete recipe
Calories 1128 Calories from Fat 364
% Daily Value*
Total Fat 41 g63.3%
Saturated Fat 21.4 g107.2%
Trans Fat 0 g
Cholesterol 502.5 mg167.5%
Sodium 207.8 mg8.7%
Total Carbohydrates 174 g57.9%
Dietary Fiber 17.6 g70.4%
Sugars 119.8 g
Protein 25 g50.7%
Vitamin A 29.5% Vitamin C 142.8%
Calcium 31.6% Iron 31.5%
*Based on a 2000 Calorie diet
Make it with any soft fruit or no fruit at all; it is still delicious.
Spread the raspberries over the base of a 2 1/2 cup souffle dish.
Cream together the butter and 2 tablespoons sugar with the lemon rind.
Beat in the lemon juice.
Beat the milk into the egg yolks and beat very gradually into the creamed mixture, alternating with flour and remaining sugar until well blended.
Beat the egg whites until stiff but not brittle and fold into the lemon mixture.
Pour the pudding mixture over the raspberries and place the dish in a roasting pan with 1 inch of water in the bottom.
Cook for 40-45 minutes in a moderately hot preheated oven until the top is golden brown and set.
Serve hot with a jug of cream, or cold decorated with piped plain whipped cream and some fresh raspberries.