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Lemonberry Saxon Pudding

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Ingredients Needed For Lemonberry Saxon Pudding
* 1 Cup - Sugar
* 3/4 Cup - milk
* 1/2 Cup - butter or margarine
* 1 Tablespoon - Grated lemon peel
* 1/3 Cup - flour
* 1/3 Cup - cornstarch
* 6 - eggs, separated
* 1/3 Cup - lemon juice
* 1/8 Teaspoon - cream of tartar
* strawberry Sauce


Directions To Prepare Lemonberry Saxon Pudding
#Strawberry Sauce:
#Thaw 1 (20-ounce) package frozen whole California strawberries.
#Rub through a sieve or strainer to remove seeds.
#Stir in 1/4-cup honey and 2 ounces amaretto (optional).
#Chill.
#Makes about 1 1/2 Cups.
#Butter three, 3-cup ovenproof molds or bowls; dust with Sugar and set aside.
#In saucepan combine 1/2 cup of the Sugar with milk, butter and lemon peel;
#Heat to melt butter.
#Combine flour and cornstarch; stir into hot milk mixture just to blend (mixture may be lumpy).
#Pour into blender or food processor fitted with metal blade.
#With machine running, add eggs yolks, then lemon juice;
#Whirl until smooth. Pour into mixing bowl; set aside.
#Beat egg whites and cream of tartar until foamy.
#Gradually add remaining Sugar and beat to form soft peaks.
#Fold egg whites into milk mixture, spoon equal amounts into the prepared molds.
#Set molds in large pan and pour in hot water to a depth of 1 inch.
#Bake in 350-degree oven 25 to 30 minutes until lightly browned and set.
#Remove molds from water bath.
#Cool 5 minutes; loosen edges and invert onto large serving plate.
#Serve warm or chilled.
#Spoon some of the strawberry Sauce around the puddings and pass remaining sauce separately.
#Note: Six individual 12-ounce soufflé dishes or ovenproof molds may be substituted for the larger molds.




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Sunday, June 25, 2017, 3:24 am


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