Friday, January 30, 2015

Foodie Friday- Lemon Sponge Pudding

Lemon Sponge Pudding
  • 2 tbsp butter, softened
  • 1 cup sugar
  • 4 large eggs, seperated
  • 1/3 cup fresh lemon juice
  • 1 tbsp grated lemon zest
  • 1/2 tsp salt
  • 1 1/4 cups sweetened, flaked coconut
  • 2 tbsp all-purpose flour
  • 1 cup milk
  1. Preheat the oven to 350 F. In a large mixer bowl, cream the butter, then add the sugar gradually, beating until fluffy. Add the egg yolks and beat well. Add the lemon juice, zest, and salt; blend. Fold in 3/4 cup coconut and the flour. Stir in the milk. In another mixer bowl, beat the egg whites until stiff but not dry. Fold into the lemon mixture by hand, using a rubber spatula. Pour into a 1 1/2 to 2 quart round bowl or souffle dish.
  2. Place in a shallow pan of hot water, which should be deep enough so that the water comes up to half the depth of the bowl. Bake for 1 hour, or until the top is puffy and golden brown. Toast the remaining 1/2 cup coconut in a 350 F oven for 3 minutes and sprinkle over the baked pudding.
  3. Refrigerate and serve cold. 
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