Raspberry Lemon Sauce Pudding
|Raspberries||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Egg||2 , separated|
|Lemon rind||1 Tablespoon (finely grated)|
An unusual pudding, this separates during cooking so that it has a light spongy top and a creamy lemon sauce on the raspberries underneath.
Make it with any soft fruit or no fruit at all; it is still delicious.
Spread the raspberries over the base of a 2 1/2 cup souffle dish.
Cream together the butter and 2 tablespoons sugar with the lemon rind.
Beat in the lemon juice.
Beat the milk into the egg yolks and beat very gradually into the creamed mixture, alternating with flour and remaining sugar until well blended.
Beat the egg whites until stiff but not brittle and fold into the lemon mixture.
Pour the pudding mixture over the raspberries and place the dish in a roasting pan with 1 inch of water in the bottom.
Cook for 40-45 minutes in a moderately hot preheated oven until the top is golden brown and set.
Serve hot with a jug of cream, or cold decorated with piped plain whipped cream and some fresh raspberries.