I think I will make this to get my lemon fix this weekend. It's a recipe I've been meaning to try, from Tasting Spoons, a blog I regularly read. I like Carolyn's friendly, casual way of talking about the recipes and how they fit into her life.
Lemon Sponge Pudding
Recipe: from our friend, Rita A. from England
Servings: 6
2 ounces butter — or margarine
4 ounces caster sugar
2 whole lemons — juice and grated rind
2 whole eggs — separated
1 cup milk
2 ounces self-rising flour
1. Preheat oven to 350°.
2. Cream butter (or margarine) and sugar with grated lemon zest until mixture is pale and fluffy. Add egg yolks and beat well. Stir in half of the milk, then the flour. Pour in remaining milk and lemon juice.
3. Whisk egg whites until firm and then fold into the egg mixture.
4. Pour into a greased (buttered) 2 pint glass or ceramic baking dish. Place in a large roasting pan half filled with hot water.
5. Bake in center of oven for 35-40 minutes until golden brown and firm to the touch. Serve hot or warm with ice cream or heavy cream drizzled over.
Per Serving: 226 Calories; 11g Fat (41.3% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 97mg Cholesterol; 242mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat.
