Lemon Sponge Pudding

Lemon Sponge Pudding

  • Prep Time: 20 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 6
  • About This Recipe

    “Nummy with a raspberry sauce, Light custardy pudding.”



  • 1cupsugar
  • 1/3 cupall-purpose flour
  • 1/4 teaspoonsalt
  • 1 1/2 tablespoonsgrated fresh lemon rind
  • 1/3 cuplemon juice
  • 3egg yolks, beaten
  • 1 (385ml) cans 2% evaporated milk
  • 3egg whites
  • Raspberry Sauce

  • 1 (425g) packages frozen raspberries
  • 1tablespooncornstarch
  • Directions

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

  • “This pudding was the perfect consistency for one of my recipes requiring homemade lemon pudding: (Recipe #138032). Easy to make and simple directions to follow. I skipped the raspberry sauce for obvious reasons. Thank you.”

  • “Hubby just loved this,its delicious.Will make again.”