Lemon Pudding
A classic lemon pudding recipe from 1888, modernized for ease of use.
Ingredients
- 2 pieces Stale Sally Lunn Muffins or Bread
- 2 pieces Lemons
- 1 teaspoonful Lemon Extract
- 1 cupful Sugar
- 4 pieces Eggs
- 1 tablespoonful Butter
- 1 pint Milk
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Instructions
- 1Grate the stale Sally Lunn muffins or bread. Place the grated muffins in a bowl.
- 2Pour boiling milk over the grated muffins in the bowl. Cover with a plate and set aside for 30 minutes to allow the muffins to soak.
- 3After 30 minutes, add the sugar, butter, beaten eggs, lemon extract, and lemon juice to the soaked muffin mixture. Mix all ingredients together thoroughly.
- 4Pour the mixture into a well-buttered pudding dish. Bake in a preheated oven at 400°F (200°C) for 45 minutes, or until the pudding is set and golden brown.
- 5Serve the lemon pudding warm with lemon sauce (optional).
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