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Lemon Sponge Pudding

Grannys.kitchen's picture
Ingredients
  Eggs 3 , separated
  Lemons 1 1⁄2 , rind grated and juiced
  Flour 30 Milliliter (2 Tablespoon)
  White sugar 250 Milliliter (1 Cup)
  Milk 250 Milliliter (1 Cup)
  Salt 1 Pinch
Directions

Add rind and juice to egg yolks; stir in flour and sugar slowly.
Beat well and add milk slowly.
Beat egg whites stiff and fold into the mixture.
Pour into a greased casserole set in a pan of water and bake 45 minutes until set at 325F(160C).

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pudding

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1458 Calories from Fat 212

% Daily Value*

Total Fat 24 g36.3%

Saturated Fat 9.4 g47%

Trans Fat 0 g

Cholesterol 659.4 mg219.8%

Sodium 569 mg23.7%

Total Carbohydrates 296 g98.8%

Dietary Fiber 4.9 g19.6%

Sugars 264.2 g

Protein 31 g62.1%

Vitamin A 20.2% Vitamin C 111.6%

Calcium 42.2% Iron 26.9%

*Based on a 2000 Calorie diet

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Lemon Sponge Pudding Recipe