I had the recipe already as I had gotten it from the mother of a friend, who served it to me when I came to dinner. I'm glad I got the recipe because I have never been served it since, and if I hadn't had it I might have overlooked the recipe in my little old cookbook, and that would have been a pity. This is sort of like a soufflé, but not quite - the pudding separates into two layers; a soft, lemon curd layer and and a more cake-like spongy layer on top. You can see these in the second picture. You also don't need to eat it right away for fear of collapse, but I do think it is best served warm, which may be why it doesn't get served much anymore, at least not at dinner parties - it does take a little attention to get the timing right around the rest of the meal. It's worth it though; people will ask you for the recipe.
4 servings35 minutes - 15 minutes prep time - plus about 1/2 hour to cool
1 tablespoon butter
1/2 cup sugar
3 tablespoons flour
1 lemon OR 2 limes
2 extra-large egg yolks
1 cup milk
2 extra-large egg whites
Preheat the oven to 350°F. Butter - not with the butter listed above - a shallow 1 quart casserole or 4 individual little baking dishes and set them in a tray with about half an inch of water in it.
Cream the butter and sugar, and mix in the flour. Wash and dry the lemon (or limes) and grate the zest into the bowl. Squeeze and add the lemon or lime juice. Beat in the egg yolks and the milk.
Beat the egg whites until stiff, and fold them gently into the pudding mixture, which will be quite soupy. Ladle it into your prepared baking dish or dishes, and bake for 22 to 30 minutes, until golden brown.
Serve warm.
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3 comments:
What a neat little dessert...like a molten sponge cake!
This is a keeper for sure. I love these self saucing puddings. It reminds me of growing up in Ontario...dessert was quite often a butterscotch cake pudding:D
That looks so good with the spongy cake top and the lemon curd bbottom...mmm... bookmarked.
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