Lemon Sponge Pudding Recipe

Name: Lemon Sponge Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pudding; 1 cup sugar; 1/3 cup all-purpose flour; 1/4 teaspoon salt; 1 1/2 tablespoons grated fresh lemon rind; 1/3 cup lemon juice; 3 egg yolks, beaten; 1 (385 ml) can 2% evaporated milk; 3 egg whites; Raspberry Sauce; 1 (425 g) package frozen raspberries; 1 tablespoon cornstarch

Servings: persons

Pudding
1 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons grated fresh lemon rind
1/3 cup lemon juice
3 egg yolks, beaten
1 (385 ml) can 2% evaporated milk
3 egg whites
Raspberry Sauce
1 (425 g) package frozen raspberries
1 tablespoon cornstarch

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.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Pudding, 1 cup sugar, 1/3 cup all-purpose flour, 1/4 teaspoon salt, and more.

Yes, Lemon Sponge Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Sponge Pudding

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