Lemon Sponge Pudding

From: unicorn <unicorn_at_indenial.com>
Date: Sun Jul 05 2009 - 18:30:13 EDT

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             FOOD FUNNY
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Here's another good one from Maria Noel-Resnick:

For their anniversary, a couple went out for a romantic dinner. Their
teenage daughters said they would fix a dessert and leave it waiting.
When they got home, they saw that the dining room table was beautifully
set with china, crystal and candles, and there was a note that read:
"Your dessert is in the refrigerator. We are staying with friends, so go
ahead and do something we wouldn't do!"

"I suppose," the husband responded dryly, "we could clean the house."

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             TODAY'S RECIPE
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I absolutely adore this quick, easy, and classic dessert. Similar
recipes have been traced back to Sara Rutledge's 1847 "The Carolina
Housewife," and this modern version has the added virtue of taking under
10 minutes to get ready for the oven.

Lemon Sponge Pudding

3 Tbs (45 ml) all-purpose flour
3/4 cup (180 ml) granulated sugar
1/4 tsp (1 ml) salt
6 Tbs (90 ml) lemon juice
1 cup (250 ml) milk
3 egg yolks
2 Tbs (30 ml) grated lemon zest
1 Tbs (15 ml) melted butter
2 egg whites

Stir together the flour, sugar and salt in a small bowl and set aside.
In a large bowl combine the lemon juice, milk, egg yolks, and lemon
zest, stirring to combine thoroughly. Add the dry ingredients to the wet
ingredients and stir to form a smooth, liquid batter. Stir in the melted
butter. Beat the egg whites until stiff but not dry. Gently fold the
beaten egg whites into the batter until thoroughly combined. Pour the
batter into a buttered baking dish. Place this baking dish inside a
larger baking dish, and add hot water to the larger dish until it
reaches one inch (2.5 cm) up the side of the smaller baking dish. Bake
in a pre-heated 350F (180C) oven for about 40 minutes, until the top has
set and is golden brown. Serve hot, chilled, or at room temperature.
Serves 4 to 6.
Received on Sun Jul 5 18:30:14 2009

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