Someone in this house, who shall remain nameless, had a bad case of the Whinies on Sunday. So I gave him his Sesame Street: B is for Baking cookbook and told him to pick something out and if we had the ingredients we would cook it. Eventually he settled on Abby Cadabby’s Magic Lemon Pudding Cake. I made him read the ingredients to see if we had everything. The only tricky one might have been fresh lemons, but I had a few organic Meyer lemons on hand so we were good to go.
I had been working in the yard earlier in the day so I had some cuts on my hands including a hangnail. Squeeze lemons – ouch – with cuts – ouch ouch – oh the things I do – ouch ouch – for a little peace and quiet, and some yummy dessert.
Making pudding “not from a box” is actually pretty simple. The hardest part is seperating the eggs and making sure you have NO YOLKS mixed with the whites. It is impossible to get them to a stiff peak if it isn’t pure whites or if there is anything on your beaters or bowl. Don’t be intimidated, just use the bottle method I describe here.
As you whip the egg whites you’ll learn why they are called whites and not “clears”, keep beating. After a few minutes you can check, if you pull the beater out and the little peak that forms goes up and then falls over it is at “soft peak” stage. Beat it a few more minutes and when you take the beaters out a mountain should form that doesn’t fall over, “stiff peak” stage. Again, don’t be intimidated, it is really easy.
So, how did the recipe come out in the end? Divine! And it is actually pretty light. I used 1% milk and I thought it was plenty creamy. Paired with fresh strawberries it could make an incredible dessert for Easter. It can even be made a day ahead.
Just a reminder: if you will be gathering with family this weekend, don’t forget to write down the family recipes!
Until next time, happy eating.
For more Strawberry Dishes hop on over to the Tumbleweed Contessa:
And it’s also been shared on Tempting Tuesday.