Hot Lemon Sponge Pudding
Source: Cookbook Digest, 1984

4 tablespoons butter, softened
finely grated rind of 2 lemons
2/3 cup sugar
3 eggs separated
3 tablespoons all purpose flour
1 tablespoon butter, for the baking dish
1 cup light cream
juice of 2 lemons
confectioner’s sugar

Spread the 1 tablespoon of butter on the inside of a 1 quart baking dish. Beat the 4 tablespoons softened butter in a mixing bowl until light. Beat in the lemon rind and continue to whip the butter for another 2 minutes.

Add the 2/3 cup sugar in two parts, beating well after each addition. Add the egg yolks, one at a time, scraping down the sides of the bowl after each addition to keep the mix even. Sift half the flour, blend it in then sift and combine the remaining flour.

Beat in the lemon juice and cream. Whisk the egg whites until firm peaks are formed. Stir a spoonful of the whites into the egg mixture. Fold in the remaining beaten whites, lightly and quickly.

Pour the pudding mixture into the prepared dish. Place the dish in a larger baking pan and pour in enough warm water to reach halfway up the sides of the pudding pan.

Place this whole unit in a preheated 350 oven and bake for 50 minutes to 1 hour or until the pudding has set and the sponge topping is golden.

Remove the pudding from the water and let it rest on a cooling rack until serving time. Sprinkle the confectioner’s sugar over the top and serve warm.