|Margarita's International Recipes|
Puddings, specially cold fruit puddings, were among the most common desserts in Anglo India. This particular lemon pudding is served warm but it's both simple and delicious, I think it would also work well as filling for lemon pie. The original recipe asks for freshly grated breadcrumbs, but I used the Panko Japanese Style breadcrumbs instead very successfully.
8 tbsp. unsalted butter 3/4 cup sugar 6 eggs yolks. 3 lemons, juiced grated peel from 1 lemon 4 tbsp. breadcrumbs
Preheat the oven to 350F. Grease a baking dish.
Cream the butter and sugar together until white and fluffy. Mix in the egg yolks, 2 at a time. Gradually add the lemon juice, lemon peel and breadcrumbs, mix well. Pour the batter into the baking dish and bake for 20 minutes, until the top is lightly browned.
Adapted from Curries and Bugles