Lemon Pudding Cake

If you are lucky, you had a teacher who made you love a subject that may have seemed unlovable. Or maybe you have a follower that bakes your recipes and lets you know how much everyone enjoyed them. And maybe you are also lucky enough to know someone who sends you recipes that you would never have found on your own.

I found the triple threat: someone who fits all three of those definitions. A former math teacher, avid baker, and awesome share-er. So here's to her sharing this simple lemon pudding cake (or as I like to call it: nearly a fancy schmancy lemon souffle).

---

Lemon Pudding Cake
from The New York Times

4 large eggs, separated
1 tsp grated lemon zest
1/3 cup lemon juice
1 tbsp unsalted butter, melted
1 cup sugar
1/2 cup all-purpose flour
1/2 tsp kosher salt
1 1/2 cups whole milk

Make the pudding cake: Place a large roasting pan (or deep dish) on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter or spray an 8-inch square or round baking dish.

In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.

Whip the egg whites until soft peaks form, then gently fold them into the batter.

Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

---

Banana Pudding

You know, baking from scratch is good and all but I'm not too proud to make something with a box of instant pudding and a whole bunch of nilla wafers.  Oh yeah, when was the last time you devoured an entire box of those half-stale yet oh-so-amazing cookies?

Speaking of having no self-control when it comes to food, I made this banana pudding for a dear friend who enjoys eating as much as I do.  A friend who makes a killer taco dip, who, like me, exercises only to eat more, and who created a five-day cheese cleanse for April Fools.

---

Magnolia Bakery Banana Pudding
from Confessions of a Cookbook Queen

Make the pudding: In the bowl of a mixer, beat sweetened condensed milk and water for a minute. Add the pudding mix and beat for two more minutes. Transfer to a smaller bowl, cover, and refrigerate for at least four hours or overnight (ensure that it is extremely firm before continuing to the next step).

In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible.

Assemble pudding: In a large bowl, layer wafers, bananas, and pudding. Cover tightly with plastic wrap and refrigerate for about eight hours before serving.

14 oz can sweetened condensed milk
1 1/2 cups ice cold water
Small box (3.4 oz) instant vanilla pudding mix
3 cups heavy whipping cream (this will work with 2 cups, as well)
1 box of Nilla Wafers
4 sliced bananas

---

Sticky Toffee Pudding

One of my most unexpectedly favorite desserts was a warm toffee pudding I had at Lucia's last winter.  I say unexpected because for the most part I do not care for warm desserts (and, yes, this includes hot-out-of-the-oven chocolate chip cookies...get over it).  The cake was warm, covered in freshly made caramel, and did not last more than three minutes on my plate.

I have been meaning to make this cake for over a year and finally got around to it; trust me, it is a great dessert to serve on a cold, blustery, why-do-I-live-in-Minnesota, type of day.

---

Sticky Toffee Pudding (Date Cake)

Make the cake: Preheat oven to 350° and butter a 9×13 inch baking pan (and line with parchment paper). Remove pits and chop dates and put them in a heatproof bowl. Pour the boiling water over them and stir in the baking soda. Cover the bowl and let it sit for 30 minutes.

Blend date mixture in a blender or food processor until smooth. In a large bowl, combine the butter and sugars. Whisk in eggs, then salt. Stir in the flour, then date puree. Pour the batter into the pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.

Make the sauce: Combine butter, cream, sugar, and vanilla in a large pot over medium heat and bring to a simmer. Whisk for about 10 minutes, until the mixture thickens slightly.  The sauce is best right away so make it right before serving (it becomes grainy the following day or the second time you heat it up).

To serve: Cut the cake into squares and pour the warm sauce over the top.  Sprinkle some sea salt on top and serve with whipped cream or ice cream.

Cake
2 1/4 cups dried dates
2 1/4 cups boiling water
1 1/2 tsp baking soda
1 stick unsalted butter, melted
3/4 cup sugar
2 tbsp brown sugar
2 eggs
1/4 tsp salt
1 2/3 cups all purpose flour

Sauce
1 stick unsalted butter, melted
1 cup cream
1 cup plus 2 tbsp brown sugar
2 tsp vanilla

Other
Unsweetened whipped cream
Vanilla ice cream
Sea salt flakes

---