Lemon Sponge Pudding
|Butter||2 Ounce (At Room Temperature)|
|Castor sugar||4 Ounce|
|Eggs||2 , separated|
|Flour||2 Ounce, sifted|
|Milk||5 Fluid Ounce|
Heat the oven to 350Â°F (Gas Mark 4, 180Â°C).
Cream the butter, sugar and grated lemon zest until light and fluffy.
Beat in the egg yolks, then fold in the flour and salt a little at a time alternately with tablespoons of milk.
Stir in the lemon juice.
In a separate mixing bowl beat the egg whites until stiff but not dry, then fold into the lemon mixture.
Pour the mixture into a small pie dish.
Place the pie dish in a small roasting tin and pour enough water into the tin to come halfway up the side of the pie dish.
Bake for 50-60 minutes until the top is well-risen and golden.
Serve immediately, sprinkling the top with a little castor [fine] sugar.