Lemon Sponge Pudding

Directions

1. 1
   Pudding----------------.
2. 2
   Combine sugar, flour and salt in large bowl.
3. 3
   Stir in lemon rind, lemon juice, egg yolks and evaporated milk.
4. 4
   Beat egg whites in a small bowl until stiff peaks form.
5. 5
   Fold into lemon mixture.
6. 6
   Pour into lightly greased 8 cup baking dish.
7. 7
   Place dish in larger pan and fill with hot water to 1 inch depth.
8. 8
   Bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown.
9. 9
   Serve warm with raspberry sauce.
10. 10
    Sauce------------------.
11. 11
    Press raspberries through sieve to remove seeds and puree berries.
12. 12
    Combine raspberry puree and corn starch in a small saucepan.
13. 13
    Cook, stirring constantly, over medium heat until mixture boils and thickens.
14. 14
    Spoon warm sauce over individual servings of pudding.