Grammie Snyder’s Lemon Pudding
This recipe comes from my grandmother’s recipe box-it is an easy to make winter dessert. Better to make small servings and let people come back for more.
- 1 cup sugar
- 3 eggs
- 2 cups crumbled bread, with or without crusts
- grated zest and juice of 2 lemons
- 1/4 cup butter (4 Tbs.or 1/2 stick), diced
- 1/2 cup hot water
- 1 cup heavy (or whipping) cream
In a large bowl put the sugar and eggs, mix well. Toss in the bread, lemon zest and lemon juice and butter. Pour over the hot water and mix well. Put in a 1-qt. soufflé dish or six individual ramekins and bake in a 350 degree oven for about 30 minutes until golden around the edges and slightly firm to the touch. Serve warm with lightly whipped cream and fresh strawberry or blueberry sauce.
Serves 6 MSR
- 2 boxes ripe, red strawberries
- 1/4 cup sugar
- juice of 1/2 lemon
Wipe any dirt from the strawberries with a damp cloth and remove the green stems. Cut the strawberries in half or quarters depending on the size and place in a bowl. Sprinkle on the sugar and squeeze on the lemon. Let sit 15 minutes, then mash with a potato masher.
- 1 box blueberries
- 2 Tbs. sugar
- squeeze of lemon
Remove any leaves or stems from the blueberries. Place then in a small saucepan with the sugar, lemon, and 2 Tbs. water. Bring to a simmer, stirring until a sauce consistency is reached.