Fri 22 Aug, 2003 06:42 pm
LEMON SPONGE PUDDING
3 tablespoons flour
3/4 cup granulated white sugar
1/4 teaspoon salt
1 cup whole milk
3 large eggs yolks
6 tablespoons fresh lemon juice
2 tablespoons grated lemon rind zest
1 tablespoon melted butter
2 large egg whites
Preheat the oven at 350 degrees F.
Stir together the flour, sugar and salt in a small bowl.
Stir to blend the milk, egg yolks, lemon juice and lemon zest in a large bowl.
Add the dry ingredients to the wet ingredients and stir together to form a smooth, liquid batter. Stir in the melted butter.
In a thoroughly clean bowl (preferably copper) beat the egg whites until stiff but not dry. Add the egg whites to the batter and gently but thoroughly fold together. Pour the batter into a buttered 2- cup souffle mold.
DO NOT SKIP THE FOLLOWING WATER BATH OR YOU MAY GET SCRAMBLED EGGS: Place a large baking dish in the oven and place the filled mold in the dish. Add hot water to 1-inch up the side of the baking dish. Bake until the pudding's top is set and well-browned, about 40 minutes. Serve hot or at room temperature.