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Grace's Cookery Book: Puddings
Blackberry Lemon Sponge
Cream butter and sugar until light and fluffy
Add lemon rind
Add egg yolks and beat well
Mix in the flour
Add lemon juice and stir
Gradually add the milk, mixing well
Whisk the egg whites until stiff
Carefully fold into lemon mixture
Place blackberries in oven proof dish
Pour the mixture over the blackberries
Place the dish in a roasting tin part filled with water
Cook in the oven for 40-45 mins at 375 degrees (gas mark 5)
Suggestion - try blueberries as an alternative to blackberries.
Blackberry Lemon Sponge
- 25g (1oz) butter
- 110g (4 oz) castor sugar
- 2 separated eggs
- 25g (1oz) plain flour
- grated rind and juice of one lemon
- half pint of milk
- 225g (8oz) blackberries
Cream butter and sugar until light and fluffy
Add lemon rind
Add egg yolks and beat well
Mix in the flour
Add lemon juice and stir
Gradually add the milk, mixing well
Whisk the egg whites until stiff
Carefully fold into lemon mixture
Place blackberries in oven proof dish
Pour the mixture over the blackberries
Place the dish in a roasting tin part filled with water
Cook in the oven for 40-45 mins at 375 degrees (gas mark 5)
Suggestion - try blueberries as an alternative to blackberries.
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