I used to make a recipe similar to this back when the kids were really little. I had a souffle dish that matched my strawberry plates, and it was perfect for this recipe. But the dish broke and was never replaced and lemon pudding cake became a thing of the past.
That is until now! The crockpot recipe book Hope got me for Christmas has this wonderful recipe in it. Back again is lemon pudding spongecake!
Happiness. Coziness. It is back.
1 cup sugar
1/4 cup all purpose flour
1/4 tsp. salt
1 cup 2% buttermilk
1/4 cup lemon juice
1/8 tsp. lemon extract
3 large eggs, separated
Coat 4 quart or larger slow cooker with cooking spray.
Whisk together sugar, flour, and salt in medium bowl. Make well in center and pour in buttermilk, lemon juice and extract. Stir, gradually incorporating dry ingredients, until batter is smooth. Whisk egg yolks in small bowl until pale, then whisk into batter.
Place egg whites in another bowl and beat until stiff with electric mixer. Gently whisk one-third of the beaten egg whites into batter. Fold in remaining egg whites with rubber spatula. Pour batter into cooker.
Cover. Cook on high 1 1/2 to 2 hours, or until puffed and top is set (pudding will be brown around edges). Turn off cooker. Let stand, covered, at least 30 minutes before serving. Garnish with blueberries if desired.
Make this today for someone you love. I made mine for this boy.
Love Me
No comments:
Post a Comment