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Lemon Sponge Pudding


3 tbsp flour
1 cup sugar
2½ tbsp lemon juice
2 tsp lemon rind
1 tbsp butter
1 cup milk
2 eggs, separated


Preheat oven to 350°F
Mix flour and sugar together. Add lemon juice, rind, butter, milk and egg yolks. Blend well.
Beat egg whites until stiff
Fold egg whites into batter.
Pour into a buttered 1½ quart casserole dish. Place dish in a pan of hot water.
Bake in a moderate oven (350°F) 45-50 minutes. Serves 4 - 6
From the 21st edition (circa 1967) of Five Roses Guide to Good Cooking published by the Lake of the Woods Milling Company, Limited.

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