Lemon Sponge Pudding With Rhubarb Sauce Recipes

LEMONY RHUBARB PUDDING

Steps:

• For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl.
• Stir in rhubarb and raisins.
• In separate bowl, beat together milk, egg and vanilla just until combined.
• Stir into flour mixture.
• Place batter into a greased 8 inch square baking dish.
• For sauce, stir sugar and butter into boiling water until dissolved and melted.
• Add lemon juice, lemon rind and nutmeg.
• Pour gently over batter.
• Bake in preheated 350F degree (180C) oven for 30-35 minutes or until pudding is golden brown and firm to the touch.

LEMON SPONGE PUDDING

Steps:

• Pudding----------------.
• Combine sugar, flour and salt in large bowl.
• Stir in lemon rind, lemon juice, egg yolks and evaporated milk.
• Beat egg whites in a small bowl until stiff peaks form.
• Fold into lemon mixture.
• Pour into lightly greased 8 cup baking dish.
• Place dish in larger pan and fill with hot water to 1 inch depth.
• Bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown.
• Serve warm with raspberry sauce.
• Sauce------------------.
• Press raspberries through sieve to remove seeds and puree berries.
• Combine raspberry puree and corn starch in a small saucepan.
• Cook, stirring constantly, over medium heat until mixture boils and thickens.
• Spoon warm sauce over individual servings of pudding.