Fluffy lemon sponge pudding
Preparation Time: 10 Minutes
Cook Time: 20 Minutes
Serves: Serves 4
A delightfully light and easy to make sponge pudding. Lovely as a dinner party addition for pudding.
Ingredients
60g butter or margarine, softened
200ml (170 g) castor sugar
15ml grated lemon rind
125ml (70 g) Snowflake cake flour
1ml salt
80ml fresh lemon juice
250ml milk
2ml cream of tartar
30ml castor sugar
3 extra-large eggs, separated
Icing sugar for dusting
Method
- Cream butter and sugar together. Add egg yolks, one at a time, beating well after each addition until light and creamy. Add essence and lemon rind.
- Sift flour and salt together. Add, alternately with lemon juice and milk, to egg mixture. Mix well.
- Beat egg whites until foamy. Add cream of tartar and continue beating until soft peak stage. Gently fold egg whites into creamed mixture, using a metal spoon.
- Pour mixture into greased ramekins. Place ramekins into a roasting pan and fill pan with enough boiling water to reach halfway up sides of ramekins.
