Lemon Sponge Pudding - cooking recipe

Ingredients

Pudding
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
Raspberry Sauce
1 (425 g) package frozen raspberries
1 tablespoon cornstarch

Preparation

Pudding----------------.
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.
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.