Old Fashioned Lemon Pudding Food

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MY FAVORITE LEMON PUDDING



My Favorite Lemon Pudding image

Provided by Food Network

Categories     dessert

Time 17m

Yield 4 servings

Number Of Ingredients 8

3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

Steps:

  • Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
  • Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
  • Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

SUSSEX POND PUDDING - OLD FASHIONED STEAMED LEMON PUDDING



Sussex Pond Pudding - Old Fashioned Steamed Lemon Pudding image

A fabulous and very old British recipe - whole fresh lemons are encased in a light suet pastry case which is then steamed to make the most delicious self-saucing dessert. This is a classic British pudding which is easy to make and a tasty and tangy way to end a rich meal, such a Sunday lunch. What's in a name? Made of a suet pastry which encases the whole lemons, with butter and sugar, after lengthy steaming they all melt together to make the pond, hence the name! Historical note about Sussex Pond Pudding: Suet was particularly popular as an ingredient in the southern half of England, and there are suggestions that the women of Sussex were especially adept at making use of it. Westham, Chailey, Lancing and Horsham all have associations with the pudding, but doubtless a number of other towns and villages in the county will claim it as their own. In days gone by the pudding was more often made by gently simmering the pudding in a clout or cloth, and some believe that this method continued longer in Sussex than elsewhere in the country. Sussex Pond Pudding consists of suet pastry formed in a pudding basin. Inside the pastry case a filling made of equal quantities of brown sugar and butter and 1 or 2 whole lemons scrubbed, and then pricked all over. The pastry lid seals the goodness inside, and the whole pudding is steamed at length. The lengthy steaming is required to work the magic inside the pastry: the juices of the lemon, mix with the melted butter and the brown sugar, creating a rich but sharp sauce that should gush from the pudding when it is cut into at table. 'Pond', appears to refer to the brown liquid that surrounds the pudding on its plate. Older sources indicate another possibility, that 'pond' was a corruption of the 'pound' of sauce that was produced from the pudding. (Recipe from Delicious magazine and historical notes from The Pudding Club.)

Provided by French Tart

Categories     Dessert

Time 3h25m

Yield 1 Sussex Pond Pudding, 6-8 serving(s)

Number Of Ingredients 6

2 unwaxed lemons
100 g butter, plus extra for greasing
250 g self-raising flour, plus extra for dusting
100 g vegetable suet or 100 g grated fozen butter
150 ml whole milk
100 g golden caster sugar or 100 g light brown sugar

Steps:

  • 1. Prick the lemons all over with a skewer. Cut the butter into fine dice and chill.
  • 2. Combine the flour and suet (or grated butter) in a bowl and add the milk. Knead to form a dough. Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin.
  • 3. Fill the pudding with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base so make it nice and thick). Brush the edges of the lid with water, put on top of the pudding and press to seal.
  • 4. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3 to 3½ hours. Keep an eye on the water level, and top up as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. When serving, ensure everyone gets a little of the lemon. Serve with cream or ice cream.

Nutrition Facts : Calories 500, Fat 31.4, SaturatedFat 13.2, Cholesterol 38.1, Sodium 635.5, Carbohydrate 52.6, Fiber 2.8, Sugar 18, Protein 5.5

GRANNY'S OLD FASHIONED PUDDING CAKE VIGILANTE



Granny's Old Fashioned Pudding Cake Vigilante image

Provided by Food Network

Categories     dessert

Time 50m

Yield One 9-by-13-inch cake, about 15 slices

Number Of Ingredients 14

1 box vanilla cake mix
1 small box vanilla pudding mix
1 cup buttermilk
1/2 cup vegetable oil
3 eggs
Zest of 1 lemon
Juice of 1/2 lemon
Juice of 1/2 lime
2 cups powdered sugar
1 stick unsalted butter
1/4 cup buttermilk
Zest of 1 lemon
Zest of 1 lime
Juice of 1/2 lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cake: In a large bowl, combine the cake mix, pudding mix, buttermilk, oil, eggs, lemon zest and lemon and lime juices. Whisk well, or beat with a hand mixer, until the batter is combined and smooth.
  • Pour the batter into a 9-by-13-inch nonstick baking pan, or use a regular pan coated with cooking spray. Bake until the cake is baked through, 25 to 30 minutes. Remove the cake from the oven.
  • For the glaze: Combine the powdered sugar, butter, buttermilk, lemon and lime zests and lemon juice in a saucepan and whisk well to combine. Bring the mixture to a simmer over low heat. Remove from the heat.
  • Slice the cake into even pieces and drizzle the glaze over the top.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

OLD-FASHIONED LEMON PUDDING



Old-Fashioned Lemon Pudding image

Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.

Provided by SAGETOAD

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 51m

Yield 6

Number Of Ingredients 7

2 cups white sugar
⅔ cup cornstarch
1 teaspoon salt
5 cups water
4 eggs
⅔ cup lemon juice
¼ cup butter

Steps:

  • Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
  • Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g

LEMON SNOW PUDDING



Lemon Snow Pudding image

My mother first served this light and refreshing dessert at a dinner for my brother, his new bride and their wedding guests back in the early '40's. When I go married in '47, I made sure I had the recipe.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 cups water
Juice of 1 large lemon (1/4 cup)
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
3 large egg whites
CUSTARD SAUCE:
3 large egg yolks
1/8 teaspoon salt
1/2 cup sugar
1 cup whole milk, scalded and cooled
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.

Nutrition Facts :

MA'S LEMON PUDDING CAKE



Ma's Lemon Pudding Cake image

Make and share this Ma's Lemon Pudding Cake recipe from Food.com.

Provided by puppitypup

Categories     Dessert

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 6

2 eggs
1/4 cup flour
1 cup sugar
1/4 teaspoon salt
1/4 cup lemon juice
1 cup milk

Steps:

  • Preheat oven to 350 degrees and grease a 1 qt baking dish.
  • Separate eggs and beat egg whites until stiff.
  • In separate bowl, whisk together flour, sugar and salt. Add lemon juice, egg yolks and milk and stir together.
  • Fold in beaten egg whites and pour into baking dish.
  • Set dish in pan of hot water 1" deep and bake for 50 minutes.

Nutrition Facts : Calories 201, Fat 3.2, SaturatedFat 1.4, Cholesterol 76.2, Sodium 140.4, Carbohydrate 40.2, Fiber 0.2, Sugar 33.7, Protein 4

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