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Citrus Sponge Pudding

desserts

3 tablespoons butter
3/4 cup granulated sugar
3 eggs; separated
1 tablespoon tangerine rind; grated
1/4 cup tangerine juice
1 teaspoon lemon rind; grated
1 tablespoon lemon juice
1/3 cup all purpose flour
1 cup hot milk

Cream butter and sugar. Beat in egg yolks, tangerine rind and juice. Stir in flour. Gradually blend in hot milk, stirring constantly. Beat egg whites until stiff peaks form. Fold batter into whites. Pour into shallow 8-cup baking dish; set in pan of hot water. Bake in 350 F oven for 35 to 40 minutes or until browned on top and firm to touch.

Contributor: Canadian Living Maagzine (April 1990)

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