Ingredients: • 1/4 cup all-purpose flour
• 1 cup sugar
• 4 tablespoons unsalted Kerrygold Irish butter, melted
• Scant 1/2 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 1/2 teaspoon almond extract
• 3 large eggs, separated
• 1 1/2 cups buttermilk
Sauce or Blueberry
Preheat the oven to 325°F. Butter a 9 x 5 x 3-inch glass loaf pan.
In a large bowl, combine the flour and 3/4 cup of the sugar. In a medium bowl,
whisk together the butter, lemon juice, lemon zest, almond extract, egg yolks,
and buttermilk. Stir into the dry ingredients until well blended.
Beat the egg whites with an electric mixer until soft peaks form. Gradually
beat in the remaining 1/4 cup of sugar. Fold the whites into the pudding mixture
and transfer the batter to the prepared pan. Place the loaf pan in a large baking
pan and add enough hot water to come halfway up the sides of the loaf pan.
Bake for 60 to 70 minutes, or until the top of the pudding is golden and firm
to the touch. Remove the loaf pan from the water bath and let cool on a rack
for 15 to 20 minutes. Serve warm with one of the fruit sauces. Serves 6
This recipe for an old-fashioned lemon pudding results in a two-layer affair of rich custard on the bottom and a sponge-like cake on top. Try it with Blackberry Sauce or Blueberry Sauce.