Finally fold in the lemon zest and juice, and the milk. Combine sugar, flour and salt in large bowl. Place two ungreased 6-oz. Beat egg whites in a small bowl until stiff peaks form. Pour into lightly greased 8 cup baking dish. Pour batter into an 8 - inch square baking dish. Pudding-----.
This self-saucing Lemon Sponge Pudding, baked in a bain marie, consists of a lovely lemon sauce topped with a light-as-air sponge cake. Beat egg yolk; add to lemon mixture. Divide lemon mixture between the cups. How this all transpires is actually quite magical. Beat egg whites (at room temperature) until stiff peaks form. This is because the pudding mixture (both the sponge cake topping and the lemon sauce) are all mixed together when they go in the baking dish. Sponge pudding is a traditional British dessert, served warm or at room temperature.
Whipped egg whites give this sponge pudding a light and airy texture. Marguerite Patten joins Gary Rhodes as he recreates one of the first puddings he ever cooked, Lemon Steam Sponge Pudding. In a bowl, combine sugar and flour. All Reviews for Lemon Sponge Pudding - of Reviews. Back to Lemon Sponge Pudding. Gently fold beaten egg whites into reserved lemon mixture. Stir in milk, lemon juice and peel. Reviews: Most Helpful ... Review this recipe Lemon Sponge Pudding Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it. Fold into lemon mixture. Beat egg whites (at room temperature) until stiff peaks form. In a bowl, beat egg white until stiff peaks form; fold into lemon mixture. A classic pudding from Gary Rhodes New British Classics. custard cups in an 8-in. Place three large spoonfuls of the lemon curd in the floured pudding basin, and gently add the sponge mixture to cover. Lemon Sponge Pudding.
square baking pan.
Gently fold beaten egg whites into reserved lemon mixture. Pour batter into an 8 - inch square baking dish. Citrus desserts are a nice alternative to the heavier desserts we usually serve in the wintertime, and the bright tang of Meyer lemons gives this pudding a delightful taste. Place dish in larger pan and fill with hot water to 1 inch depth.
Stir in lemon rind, lemon juice, egg yolks and evaporated milk.