Lemon Sponge Pudding

• Pudding
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 tablespoons grated fresh lemon rind
• 1/3 cup lemon juice
• 3 egg yolks, beaten
• 1 (385 ml) can 2% evaporated milk
• 3 egg whites
• Raspberry Sauce
• 1 (425 g) package frozen raspberries
• 1 tablespoon cornstarch

1. Pudding----------------.
2. Combine sugar, flour and salt in large bowl.
3. Stir in lemon rind, lemon juice, egg yolks and evaporated milk.
4. Beat egg whites in a small bowl until stiff peaks form.
5. Fold into lemon mixture.
6. Pour into lightly greased 8 cup baking dish.
7. Place dish in larger pan and fill with hot water to 1 inch depth.
8. Bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown.
9. Serve warm with raspberry sauce.
10. Sauce------------------.
11. Press raspberries through sieve to remove seeds and puree berries.
12. Combine raspberry puree and corn starch in a small saucepan.
13. Cook, stirring constantly, over medium heat until mixture boils and thickens.
14. Spoon warm sauce over individual servings of pudding.

sugar, flour, salt, lemon rind, lemon juice, egg yolks, milk, egg whites, raspberry sauce, frozen raspberries, cornstarch

Taken from www.food.com/recipe/lemon-sponge-pudding-14548 (may not work)