Lemon Sponge Pudding for Two
Lemon Sponge Pudding for Two
Photography by Matthew Kimura
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 255255 cal |
| pro | 5 g5g pro |
| total fat | 9 g9g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 40 g40g carb |
| fibre | 00 fibre |
| chol | 112 mg112mg chol |
| sodium | 88 mg88mg sodium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 44 iron |
| vit A | 1010 vit A |
| vit C | 1313 vit C |
| folate | 1010 folate |
Ingredients
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1 tbsp all-purpose flour 1 tbsp all-purpose flour
- salt Pinch salt
- 1/3 cup milk 1/3 cup milk
- 1 tbsp butter , melted1 tbsp butter, melted
- 1 egg , separated1 egg, separated
- 1 tsp finely grated lemon rind 1 tsp finely grated lemon rind
- 2 tbsp lemon juice 2 tbsp lemon juice
Preparation
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.
Source : Canadian Living Magazine: March 2007
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