Caramel Lemon Sponge

As the middle school girl says, who doesn’t love a caramel lemon sponge?

Caramel Lemon Sponge

1 1/2 cups milk
3 tbs flour
3/4 cup sugar
3/4 tsp salt
3 eggs
3 tbs lemon juice
1/2 grated lemon rind

Scald milk over hot water. Mix flour, sugar, and salt and add to beaten egg yolks. Gradually add the scalded milk, stirring constantly. Add lemon juice and rind. Fold in stiffly beaten egg whites. Pour into an ungreased 8-in. casserole or baking dish. Set in a pan of hot water and bake in a moderate oven (350 F.) for 30 min. Cool and place on serving dish. Pour caramel sauce over top of pudding. Garnish with slices of orange and frosted grapes. This is a particularly good dessert to serve with fish.

Caramel Sauce: Melt 1/2 cup sugar in heavy pan over slow heat until golden brown. Add 1/3 cup boiling water gradually. Boil a few minutes. Pour over pudding.

Frosted Grapes: Beat an egg white with 2 tbs. water until white is well broken up, but not frothy. Immerse grapes, a few at a time, into egg white, then coat well with fine powdered or confectioner’s sugar. The powdered sugar gives more sparkle to the grapes. Serves 6

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