Lemonberry Saxon Pudding

Description
Makes 6 servings.

Ingredients

 * 1 Cup - Sugar
 * 3/4 Cup - milk
 * 1/2 Cup - butter or margarine
 * 1 Tablespoon - Grated lemon peel
 * 1/3 Cup - flour
 * 1/3 Cup - cornstarch
 * 6 - eggs, separated
 * 1/3 Cup - lemon juice
 * 1/8 Teaspoon - cream of tartar
 * strawberry Sauce

Directions

 * 1) Strawberry Sauce:
 * 2) Thaw 1 (20-ounce) package frozen whole California strawberries.
 * 3) Rub through a sieve or strainer to remove seeds.
 * 4) Stir in 1/4-cup honey and 2 ounces amaretto (optional).
 * 5) Chill.
 * 6) Makes about 1 1/2 Cups.
 * 7) Butter three, 3-cup ovenproof molds or bowls; dust with Sugar and set aside.
 * 8) In saucepan combine 1/2 cup of the Sugar with milk, butter and lemon peel;
 * 9) Heat to melt butter.
 * 10) Combine flour and cornstarch; stir into hot milk mixture just to blend (mixture may be lumpy).
 * 11) Pour into blender or food processor fitted with metal blade.
 * 12) With machine running, add eggs yolks, then lemon juice;
 * 13) Whirl until smooth. Pour into mixing bowl; set aside.
 * 14) Beat egg whites and cream of tartar until foamy.
 * 15) Gradually add remaining Sugar and beat to form soft peaks.
 * 16) Fold egg whites into milk mixture, spoon equal amounts into the prepared molds.
 * 17) Set molds in large pan and pour in hot water to a depth of 1 inch.
 * 18) Bake in 350-degree oven 25 to 30 minutes until lightly browned and set.
 * 19) Remove molds from water bath.
 * 20) Cool 5 minutes; loosen edges and invert onto large serving plate.
 * 21) Serve warm or chilled.
 * 22) Spoon some of the strawberry Sauce around the puddings and pass remaining sauce separately.
 * 23) Note: Six individual 12-ounce soufflé dishes or ovenproof molds may be substituted for the larger molds.