Citrus sponge pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | %1 milk |
| ½ | cup | Pineapple juice |
| ⅓ | cup | Fresh lemon juice |
| 2 | tablespoons | Margarine, melted |
| 1 | teaspoon | Grated lemon rind |
| 1 | teaspoon | Grated orange rind |
| 3 | larges | Eggs, separated |
| ¾ | cup | Sugar |
| ⅓ | cup | Flour |
| ¼ | teaspoon | Salt |
| Vegetable cooking spray | ||
| 1 | teaspoon | Powdered sugar |
Directions
Combine the first 7 ingredients, stirring with a whisk: set aside. Combine the sugar, flour, and salt in a bowl. Gradually add the milk mixture, stirring well. The batter will be thin.
Beat the egg whites until stif peaks form. Gently fold ¼ of the whites into the batter. Gently fold in the remainder.
Pour the batter into a 1-½ quart casserole coated with cooking spray. Place in a square baking pan and add hot water to the 1 inch depth up the sides of the baking dish. Bake at 350 for 55 minutes or till golden brown. Dust with powdered sugar. Serve warm or chilled.
Submitted By MONICA WILLYARD On 04-22-95