Lemon Sponge Pudding

1. 1

   Scald milk in double boiler.

2. 2

   Mix dry ingredients and add to beaten egg yolks.

3. 3

   Gradually add the scalded milk, stirring constantly.

4. 4

   When cool, gradually add lemon juice and rind, mixing thoroughly.

5. 5

   Now fold in stiffly beaten egg whites.

6. 6

   Bake in a pan of hot water in a slow oven at 325u00b0 for 45 minutes.

7. 7

   Chill before serving.

8. 8

   If pudding has not browned on top within 45 minutes, turn on broiler for a minute or two to have it a beautiful golden brown.

9. 9

   Serve with a lemon sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.