Preheat oven to 350. Butter an 8-inch square baking pan or a 1 1/2-quart
baking knockout.

In the bowl of an electric sociable, combine the dough, butter, and lemon
nip. Beat until fluffy, most 3 transactions. Add the egg yolks, one at a time,
beating well after each enlargement. Stir in the flour, saltiness, milk, and lemon
succus. Set parenthesis.

In a separate roll. beat the egg whites until they form besotted, shiny peaks
but are not dry. Stir almost 1/4 of the egg whites into the batter to
lighten it. Using a rubber spatula, fold in the remaining whites. Pour the
mixture into the prepared baking looker.

Transfer the baking pan or dish to a baking pan, place the pan in the oven,
and pour in enough hot (not stewing) water to reach about halfway up the
sides of the pudding container. Bake until the top pudding layer is set and
lightly browned, around 45 proceedings.

Serve warm with berries or offer a fresh berry sauce.

Makes 4 to 6 servings.

VARIATIONS:

Substitute juice and zest of linden, orangish, tangerine, or grapefruit for the
maize, or use a combination of citrus.

For pineapple sponge pud, reduce the sugar to 3/4 cup and the milk to
1/4 cup. Annex 1 cup pineapple juice along with the milk. Omit the lemon
juice and nip.