1927 Lemon Pudding - Old Cookbook Show
1927 Lemon Pudding - Glen And Friends Old Cookbook Show
Today Glen Cooks a piece of culinary history from 1927; a lemon pudding cake or a lemon pudding dessert. This is from a Canadian community cookbook.
Ingredients:
1 Tbsp melted butter
2 Tbsp flour
Pinch salt
Juice and rind of one lemon
¾ cup sugar
Yolks of 2 eggs
Whites of 2 eggs
1 cup milk
Method:
Mix butter, flour and salt until smooth, add juice and lemon rind, then sugar gradually. Yolk of eggs and milk. Fold in beaten whites. Bake in a dish set in a pan of water for 50 minutes in a slow oven.
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Lemon Poke Cake
An easy homemade dessert you’ll love — this lemon poke cake recipe doesn’t disappoint. I’m a huge fan of old fashioned recipes — the kind that get passed down from grandma like this sweet treat. And this poke cake fits the bill. It’s absolutely the best and oh so yummy.
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Grab the full, printable recipe on my blog:
INGREDIENTS
For the cake:
1 box Great Value yellow cake mix
1 3.4 ounce box Great Value Lemon Pudding
1 cup of water
1/3 cup Great Value vegetable oil
3 Great Value eggs
For the pudding topping:
2 3.4 ounce boxes lemon pudding
4 cups Great Value milk
4 cups Great Value powdered sugar
INSTRUCTIONS
Pour the cake and pudding mix into a large mixing bowl.
Add water, oil and eggs. Mix until just combined.
Pour into cake pan and bake at 350 degrees for 25-30 minutes.
When the cake is finished, remove from oven and let cool slightly.
Poke 12 holes in the cake using the handle of a large round spoon.
Mix the lemon pudding, milk and powdered sugar. Stir until all ingredients are well combined. Pour half of the pudding over the top of the cake, making sure it sinks into all of the holes.
Mix the remaining pudding until it thickens completely then spread over the top of the cake. Place in the refrigerator for 3-4 hours until completely set and chilled.
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Lemon Delicious (Baked Pudding Dessert) | One Pot Chef
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Lemon Delicious is a wonderful old-fashioned pudding dessert. Lemon Juice is combined with flour, sugar and eggs to create a sweet, sponge-like pudding with a rich lemon custard sauce underneath! Give it a go :)
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
125g Butter (Melted)
3 Eggs
1 1/2 Cups of Caster Sugar (Fine White Sugar)
1/2 Cup of Self Raising Flour (or use Plain Flour with 1/2 Teaspoon of Baking Powder added)
1/2 Cup of Lemon Juice
1 1/3 Cups of Milk (330ml)
Serves 6
Preparation Time: 5 minutes
Cooking Time: 60 minutes
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music by Kevin McLeod (Used with Permission)
Jello Pudding Cake - Bringing Back A Classic Favorite
Jello Pudding Cake - Bringing Back A Classic Favorite
In this video I bring back a classic favorite (from the 60s or 70s) that is so good, that I can't believe it has practically disappeared online. Luckily, I found it in my mother's recipe box. Once you try this recipe you will wonder how you got along without it, especially in the summer heat.
Pudding Cake
Ingredients:
1 Stick Margarine 1 9.0z, Cool Whip
1 Cup Chopped Pecans 1 Cup. Powdered Sugar
1 Cup Flour 1 Pkg. (small) Vanilla Pudding (Instant)
1-8 oz Cream Cheese 1 Pkg. (small) Choc. Pudding
1 Hershey Bar 4 cups milk (use 3 cups for firmer pudding)
Mix the margarine, chopped pecans and flour and at into oblong, pan, Bake 20 min @ 350°. Cool.
Mix the cream cheese, 1 cup of the Cool Whip, and 1 cup powdered sugar and spread on crust.
Then Mix as on the package instructions the vanilla and chocolate pudding and spread over the
cream cheese mixture. Spread rest of the Cool Whip on top. Grate 1 Hershey bar on top.
Keep refrigerated and covered with plastic wrap.
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How to Make Lemon Pudding Cake
Ingredients:
3 large lemons (for zest and juice)
2 large eggs plus 2 large whites
1 cup whole milk
½ cup heavy whipping cream
1 cup sugar, divided
¼ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
Whipped cream or cool whip for garnish
Directions:
Grate enough lemon to yield 3 tablespoons of zest. Squeeze the lemons to yield ½ cup lemon juice. In a saucepan, bring milk and heavy cream to a simmer, stirring often. Add lemon zest, stir and set aside to steep for 15 minutes. In a bowl combine ¾ cup sugar, flour, baking powder and salt, whisking to combine. Add lemon juice, 2 egg yolks and vanilla, whisking to combine. Strain the lemon zest from milk mixture and pour milk mixture into bowl, stirring to combine. In a separate bowl, beat 4 egg whites until frothy, about 2 minutes. Add ¼ cup sugar and continue beating until stiff peaks are formed. Add 1/3 of the egg whites and whisk into egg mixture. Gently fold in remainder of egg whites until smooth and creamy. Line a large casserole dish or roasting pan with a kitchen towel. Place 6 (4-6oz) ramekins in pan. (The towel is so the ramekins don’t rattle during baking process.) Fill the pan with water enough to go up 1/3 of the ramekin. Bake at 350 degrees for about 50 minutes. Remove from oven and let ramekins set in the water for 10 minutes. Remove and serve with a dollop of whipped cream or cool whip on top. Delicious room temperature or chilled.
LEMON PUDDING POUND CAKE
Lemon Pudding Pound Cake Ingredients:
3 Cups of All purpose Flour
3 Cups of White Sugar
6 large Eggs
1 1/2 Cup of Salted Butter
8 oz. Cream Cheese
2 package of Instant Lemon Pudding 3.4 oz.
Bake on 350 degree for 1 hour and 20 minutes
(optional to add Duncan Hine Lemon Icing on Pound Cake)