Lemon sponge pudding
- Use a potato peeler to peel the rind from the lemons. Combine the rind with half a cup of the sugar in a food processor fitted with the metal chopping blade and process until the rind is very fine.
- Add the lemon juice, melted butter and flour, and process until mixed. Add the milk, process to mix, then separate the eggs, putting the yolks in the food processor and the whites in a bowl for beating or in a 20cm round baking dish (if you want less washing up).
- Process to mix the egg yolks into the lemon mixture. Beat the whites with a clean beater until the peaks turn over at the top when the beater is lifted from them, then add the remaining quarter cup of sugar and beat until the peaks turn over.
- Combine the 2 mixtures in the food processor with the minimum of mixing, then transfer the mixture to a baking dish or to 4 individual dishes, stand them in a roasting dish of hot water and bake at 180C for 25-35 minutes for individual puddings and 40-60 minutes for large ones. Serve hot, warm or cold.
- When cooked, the pudding should have a sponge-like top with a thick lemon sauce underneath. The sauce will set with a longer cooking time. To make the pudding without a food processor, warm the butter in the oven, in the dish to be used later for cooking the pudding.
- Add the grated lemon rind and juice, the egg yolks, half a cup of the sugar and the flour, then mix in the milk. In another bowl, beat the egg whites as above, add the remaining sugar and beat again, then fold this into the mixed ingredients in the baking dish.
Lemon sponge pudding variation: replace one lemon with a tangelo.