“Nummy with a raspberry sauce, Light custardy pudding.”
1/3 cupall-purpose flour
1 1/2 tablespoonsgrated fresh lemon rind
1/3 cuplemon juice
3egg yolks, beaten
1 (385ml) cans 2% evaporated milk
1 (425g) packages frozen raspberries
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.
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.
“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.”