 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Nummy with a raspberry sauce, Light custardy pudding. Ingredients:
1 cup sugar |
1/3 cup all-purpose flour |
1/4 teaspoon salt |
1 1/2 tablespoons grated fresh lemon rind |
1/3 cup lemon juice |
3 egg yolks, beaten |
1 (385 ml) can 2% evaporated milk |
3 egg whites |
1 (425 g) package frozen raspberries |
1 tablespoon cornstarch |
Directions:
1. Pudding-.
2. Combine sugar, flour and salt in large bowl.
3. Stir in lemon rind, lemon juice, egg yolks and evaporated milk.
4. Beat egg whites in a small bowl until stiff peaks form.
5. Fold into lemon mixture.
6. Pour into lightly greased 8 cup baking dish.
7. Place dish in larger pan and fill with hot water to 1 inch depth.
8. Bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown.
9. Serve warm with raspberry sauce.
10. Sauce-.
11. Press raspberries through sieve to remove seeds and puree berries.
12. Combine raspberry puree and corn starch in a small saucepan.
13. Cook, stirring constantly, over medium heat until mixture boils and thickens.
14. Spoon warm sauce over individual servings of pudding.
|
|