Lemon Sponge Pudding for Two

Lemon Sponge Pudding for Two Image by: Lemon Sponge Pudding for Two Author: Canadian Living

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: March 2007

Ingredients

  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • pinch salt
  • 1/3 cup milk
  • 1 tablespoon butter melted
  • 1 egg separated
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons lemon juice

Method

In large bowl, whisk together 2 tbsp (25 mL) of the sugar, flour and salt ; whisk in milk, butter and egg yolk. Whisk in lemon rind and juice.

In separate bowl, beat egg white until soft peaks form; beat in remaining sugar, 1 tsp (5 mL) at a time, until stiff peaks form. Stir about one-quarter into lemon mixture; fold in remaining egg white.

Scrape into two 3/4-cup (175 mL) ramekins. Place in 8- x 4-inch (1.5 L) loaf pan. Pour enough boiling water into pan to come halfway up sides of ramekins.

Bake in centre of 350°F (180°C) toaster oven or oven until top is lightly browned and set, about 20 minutes. Remove from water. Let cool on rack for about 30 minutes. Serve warm or cool.

Nutritional facts <b>Per serving:</b> about

  • Sodium 88 mg
  • Protein 5 g
  • Calories 255.0
  • Total fat 9 g
  • Cholesterol 112 mg
  • Saturated fat 5 g
  • Total carbohydrate 40 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Lemon Sponge Pudding for Two

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