May 9, 2012 in Desserts
I am going to keep the family theme going with my posts this week and am starting with the lemons that I received from my brother, Joe. Hot puddings are welcome in the chilly evenings we are now experiencing and I enjoy the flavour of citrus fruit. There so many fabulous recipes around – I have settled for an old favorite self – saucing lemon sponge
– its light and delicious.
The recipe is from an old Best Recipe collection –Your Family magazine.
SELF SAUCING LEMON SPONGE
30g butter or margarine, softened
2 extra-large eggs, separated
60ml flour, sifted
Finely grated rind of one lemon
15ml fresh lemon juice
30ml lemon or orange marmalade (optional)
Sifted icing sugar to sprinkle
Cream together butter and sugar.
Beat in egg yolks one at a time.
Sift together flour and salt, add alternately with
milk to creamed mixture.
Add the lemon rind, lemon juice and marmalade.
Fold in stiffly beaten egg whites.
Spoon mixture into a lightly greased 220mm diameter
oven proof dish or 4 individual ramekins.
Place in a pan of water making sure water reaches no
more than halfway up sides of dish.
Bake at 180C for 20 – 30 minutes, until well risen
and lightly browned.
This sponge pudding forms its own sauce at the
bottom of the dish.
Serve at once, sprinkled with sifted icing sugar, if