Lemon Sponge Pudding (Or Lime If You Like)
I found a very similar recipe to this in a little old cookbook - "Favourite Recipes [from the] Ladies Aid Society" published by the Rosemont First United Church of Montreal in 1924, which came to me via my great-aunt Alethea, so this is a pudding that has been around for a while. Really, the only differences are that I use half the sugar, half the butter and a little more flour.
I had the recipe already as I had gotten it from the mother of a friend, who served it to me when I came to dinner. I'm glad I got the recipe because I have never been served it since, and if I hadn't had it I might have overlooked the recipe in my little old cookbook, and that would have been a pity. This is sort of like a soufflé, but not quite - the pudding separates into two layers; a soft, lemon curd layer and and a more cake-like spongy layer on top. You can see these in the second picture. You also don't need to eat it right away for fear of collapse, but I do think it is best served warm, which may be why it doesn't get served much anymore, at least not at dinner parties - it does take a little attention to get the timing right around the rest of the meal. It's worth it though; people will ask you for the recipe.
4 servings
35 minutes - 15 minutes prep time - plus about 1/2 hour to cool
1 tablespoon butter
1/2 cup sugar
3 tablespoons flour
1 lemon OR 2 limes
2 extra-large egg yolks
1 cup milk
2 extra-large egg whites
Preheat the oven to 350°F. Butter - not with the butter listed above - a shallow 1 quart casserole or 4 individual little baking dishes and set them in a tray with about half an inch of water in it.
Cream the butter and sugar, and mix in the flour. Wash and dry the lemon (or limes) and grate the zest into the bowl. Squeeze and add the lemon or lime juice. Beat in the egg yolks and the milk.
Beat the egg whites until stiff, and fold them gently into the pudding mixture, which will be quite soupy. Ladle it into your prepared baking dish or dishes, and bake for 22 to 30 minutes, until golden brown.
Serve warm.
I had the recipe already as I had gotten it from the mother of a friend, who served it to me when I came to dinner. I'm glad I got the recipe because I have never been served it since, and if I hadn't had it I might have overlooked the recipe in my little old cookbook, and that would have been a pity. This is sort of like a soufflé, but not quite - the pudding separates into two layers; a soft, lemon curd layer and and a more cake-like spongy layer on top. You can see these in the second picture. You also don't need to eat it right away for fear of collapse, but I do think it is best served warm, which may be why it doesn't get served much anymore, at least not at dinner parties - it does take a little attention to get the timing right around the rest of the meal. It's worth it though; people will ask you for the recipe.
4 servings35 minutes - 15 minutes prep time - plus about 1/2 hour to cool
1 tablespoon butter
1/2 cup sugar
3 tablespoons flour
1 lemon OR 2 limes
2 extra-large egg yolks
1 cup milk
2 extra-large egg whites
Preheat the oven to 350°F. Butter - not with the butter listed above - a shallow 1 quart casserole or 4 individual little baking dishes and set them in a tray with about half an inch of water in it.
Cream the butter and sugar, and mix in the flour. Wash and dry the lemon (or limes) and grate the zest into the bowl. Squeeze and add the lemon or lime juice. Beat in the egg yolks and the milk.
Beat the egg whites until stiff, and fold them gently into the pudding mixture, which will be quite soupy. Ladle it into your prepared baking dish or dishes, and bake for 22 to 30 minutes, until golden brown.
Serve warm.
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