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granjan January 23, 2016
This is a SLIGHTLY different recipe for the classic lemon pudding cake. It uses that tiny amount of butter and has you cover the molds. Neither is needed. Usually this is a quick, last minute dessert made in a 8 or 9 inch pan and doled out to family!
lm April 20, 2015
I've tried the recipe but something went wrong, the bottom seemed raw and the rest of the pudding just seemed like the baked egg whites (like a soufflé).
AnnainSydney January 23, 2016
That's how it's supposed to be lm! This isn't American "pudding" (i.e. custard). It's what Brits/Aussies call pudding - a steamed or baked cake batter that is self-saucing. When it's baked, the batter divides into two - a sauce on the bottom and a sponge on the top. We call it lemon delicious.
Marylea M. April 11, 2015
I covered ramekins in foil and the "puddings" rose like a souffle and stuck to it. These are much more like a light lemon sponge than a pudding.
Marjorie W. April 7, 2015
Serve with what sauce from the pudding dish? I missed something
paczryk April 7, 2015
Looks delicious ^.^ however, you're supposed to cream together a (scant) cup of a sugar and a single /tablespoon/ of butter?
Leslie B. April 7, 2015
What are you "covering securely"? It says to pour the batter into dish or ramekins and then cover securely. Then it goes on to say not to get any water in the puddings when preparing the water bath. If they were covered, nothing would get it. So, what to do?
Vanessa April 8, 2015
I think when they said "covering securely" they are talking about the pudding dish exclusively. They forgot to add or specify the recipe according the dish you choose. Hope this helps!
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