Lemon Pudding Cake
From daddydoug 13 years ago
- 1 hour to make
- Serves 6
My mother got this recipe from a community cookbook in Yellowknife, Canada, shortly after WWII. She and my dad lived there as newlyweds when the mining camp was becoming a town. It's always been one of my favorite desserts.
Ingredients
- 1-1/2 Tbsp butter shopping list
- 3/4 cup sugar shopping list
- juice and grated rind of 1 lemon shopping list
- 3 eggs shopping list
- 3 Tbsp flour shopping list
- 1 cup milk shopping list
How to make it
- Cream together the butter and sugar. Beat in 3 egg yolks until smooth, then the lemon rind. Mix in the flour and lemon juice.
- Mix in 1/3 cup of the milk then add the rest.
- Beat the egg whites until stiff but not dry. Fold 1/3 into the mixture and then fold in the rest.
- Pour into a buttered casserole dish and set in a larger one with about an inch of water in it.
- Bake at 350 for 1 hour or until the top is nicely browned (like a cake).
- The result will be cakey on top, pudding in the middle and sauce on the bottom. Chill about 2 hours and serve in small dishes, spooning out chunks of the cake covered with dollops of the custard and sauce. It's also excellent if not completely cooled. Yum!
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