Recipe by Derf
Nummy old fashioned pudding cake, revised for St. Pat's day.
Top Review by Lennie
I chose this for my Saturday dessert of our Recipezaar "Go Irish/Go Green" Cook-a-thon on March 16 & 17 (2002), and what a great choice it was. Absolutely delicious! I used lemon juice but a mixture of lemon and lime peel (I only had one lime at home so couldn't get enough lime juice or zest to go all-lime) so I would at least get flecks of green. :-) While this might not be drop-dead-easy for a beginner cook, it is not hard to make and produces a light-as-air dessert with a tart-sweet lemon sauce. Thanks for posting this one, Dorothy!
- 6 tablespoons all-purpose flour
- 1 1⁄2 cups sugar (or use 1 cup of sugar and 1/2 cup green sugar crystals, the type you would use to sprinkle on cookie)
- 1⁄4 teaspoon salt
- 1 tablespoon grated lemons, zest of or 1 tablespoon grated lime zest
- 6 tablespoons lemon juice or 6 tablespoons lime juice
- 3 large eggs, separated
- 1 1⁄2 cups 2% low-fat milk
Directions See How It's Made
- In a large bowl, combine flour, sugar and salt.
- In a medium bowl, whisk together lemon/lime zest and juice, egg yolks and milk, whisk into flour mixture.
- In a separate bowl, beat egg whites until stiff, glossy peaks form, fold into lemon/lime mixture.
- Pour batter into greased 8 inch square baking dish.
- Place in larger pan and add hot water to come halfway up sides of baking dish.
- Bake at 350 degrees for 45 to 50 minutes or until set and lightly browned.