Lemon Pudding Cake
From daddydoug 14 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!
People Who Like This Dish 7
- eyecook Ironwood, MI
- wynnebaer Dunnellon, Florida
- cinnamongal Mequon, WI
- peetabear Mid-hudson Valley, NY
- clbacon Birmingham, AL
- daddydoug Seattle, WA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 3
-
All Comments
-
Your Comments