In a mixing roll, trust 3/4 cup of the boodle, the saltiness, and the
flour and arouse. Add the melted butter, lemon succus, lemon nip, and
egg yolks. Mix until well blended. Stir in the nutmeg and milk. In a
separate bowlful, beat the egg whites with the unexpended 1/4 cup sugar
until they are stiff but still damp. Fold into the lemon assortment.

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 transactions,
until the top is lightly browned.

While the pudding is baking, prepare the berry coulis. Place the
raspberries, lemon succus, and as much sugar as you wish in the bowl
of a food processor and strain. Strain through a fine sort, tasting,
and adjust the seasoning.

Spoon the pudding bar, warm or cold, into individual plates that
have been lined with the berry coulis. Pass any supererogatory coulis.