-JUDI M. PHELPS
1 c Sugar
1/8 ts Salt
1/4 c Flour
4 tb Butter; melted
1/2 c Lemon juice
Grated zest of 1 lemon
3 Eggs; separated
pn Nutmeg
1 1/8 c Milk
********BERRY COULIS*******
2 1-pt baskets raspberries or
2 10-oz pkg. froz. raspberries
-thawed
2 tb Fresh lemon juice
Sugar to taste
In a mixing bowl, combine 3/4 cup of the sugar, the salt, and the flour and
stir. Add the melted butter, lemon juice, lemon zest, and egg yolks. Mix
until well blended. Stir in the nutmeg and milk. In a separate bowl, beat
the egg whites with the remaining 1/4 cup sugar until they are stiff but
still moist. Fold into the lemon mixture.
Pour the batter into a buttered 8-inch square baking pan. Set in a larger
pan and pour hot water into the larger pan to come halfway up the sides of
the baking pan. Bake at 350 degrees for 40-45 minutes, until the top is
lightly browned.
While the pudding is baking, prepare the berry coulis. Place the
raspberries, lemon juice, and as much sugar as you wish in the bowl of a
food processor and puree. Strain through a fine sieve, taste, and adjust
the seasoning.
Spoon the pudding cake, warm or cold, into individual plates that have been
lined with the berry coulis. Pass any extra coulis.
Yields
6 Servings