Beat egg whites in a small bowl until stiff peaks form.
Place dish in larger pan and fill with hot water to 1 inch depth. Combine sugar, flour and salt in large bowl. A classic pudding from Gary Rhodes New British Classics. Back to Lemon Sponge Pudding. Lemon Sponge Pudding. Finally fold in the lemon zest and juice, and the milk. Beat egg whites (at room temperature) until stiff peaks form. Reviews: Most Helpful ... Review this recipe Lemon Sponge Pudding Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it. Stir in milk, lemon juice and peel. Gently fold beaten egg whites into reserved lemon mixture. Sponge pudding is a traditional British dessert, served warm or at room temperature. Gently fold beaten egg whites into reserved lemon mixture. All Reviews for Lemon Sponge Pudding - of Reviews. Place two ungreased 6-oz. In a bowl, beat egg white until stiff peaks form; fold into lemon mixture. Stir in lemon rind, lemon juice, egg yolks and evaporated milk. Beat egg whites (at room temperature) until stiff peaks form. Pour into lightly greased 8 cup baking dish. Whipped egg whites give this sponge pudding a light and airy texture. Pour batter into an 8 - inch square baking dish. In a bowl, combine sugar and flour. Pudding-----. How this all transpires is actually quite magical. Beat egg yolk; add to lemon mixture. custard cups in an 8-in. square baking pan. Marguerite Patten joins Gary Rhodes as he recreates one of the first puddings he ever cooked, Lemon Steam Sponge Pudding. Fold into lemon mixture. This self-saucing Lemon Sponge Pudding, baked in a bain marie, consists of a lovely lemon sauce topped with a light-as-air sponge cake. Place three large spoonfuls of the lemon curd in the floured pudding basin, and gently add the sponge mixture to cover. Divide lemon mixture between the cups. Pour batter into an 8 - inch square baking dish. Citrus desserts are a nice alternative to the heavier desserts we usually serve in the wintertime, and the bright tang of Meyer lemons gives this pudding a delightful taste. This is because the pudding mixture (both the sponge cake topping and the lemon sauce) are all mixed together when they go in the baking dish.