Back to Puddings: A Recipe

[Greg Johnson]

Hello all,

I was mentioning to my mother-in-law the earlier disscussion on puddings, 
desserts, tarts, etc. and she shared with me her grandmother's recipe for 
lemon pudding. Great-Grandma Booth was from Ilfracombe (which I have most 
likely misspelled - sorry). It's quite unlike the American pudding in the 
box, which is the only kind of pudding I have known. This pudding bakes up 
with a cake like top, with lemony custard underneath. Absolutely heavenly on 
a spring day. I hope my metric equivalents are correct - take your chances 
:). Funnily enough, I remember being so excited in the fifth grade learning 
about the metric system since this would be the new measuring system for the 
States - whatever happened to that (1970's era)? I think Burma is the only 
other non-metric country left in this world. Anyway, enjoy the pudding!

Lemon Pudding

2 Tablespoons (30g) butter			3 eggs, separated
7/8 cup (125g?) sugar				1 cup (225ml) milk
1 1/2 Tablespoons flour			Grated rind of 1 lemon
1/3 cup (90ml) lemon juice 		Heavy cream

Preheat oven to 350 F. Beat the butter until soft, then gradually add the 
sugar, beating until it is all incorporated. Beat in the egg yolks one by 
one. Add the milk, flour, lemon juice, and rind, and beat to mix well, 
although the mixture will have a curdled look. Beat the egg whites until 
they form soft peaks, then fold into the batter. Turn into a 1 1/2 quart 
baking dish and set it in a pan of hot water that comes halfway up the sides 
of the dish. Bake for 50 - 60 minutes. Let cool and serve either tepid or 
chilled, with a pitcher of heavy cream. (I whipped the cream for the top.)

Stacie








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