This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Saucy Lemon Pudding Cake
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- #49814
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 eggs, separated
1 cup milk
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
whipped cream, if desired
directions
Heat oven to 350 degrees F.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Beat egg yolks slightly in large bowl on medium speed; beat in milk, lemon peel and lemon juice until well blended. Beat in sugar, flour and salt until smooth. Fold into beaten egg whites. Pour into ungreased 1-quart casserole.
Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep) into pan. Bake 45 to 50 minutes or until golden brown. Serve warm or cool with whipped cream. Immediately refrigerate any remaining pudding cake after serving.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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