Someday when this is all over, we’ll look back…. and not a moment too soon.
But enough of that. You know the news already. We’re here to talk dessert.
This one is easy. It’s not low-sugar but it is fairly low-fat and loaded with Vitamin C, so if you eat this, you won’t get scurvy. One less thing to worry about.
LIME PUDDING CAKE
- 3 eggs, separated
- pinch of cream of tartar
- 1 1/4 cup milk
- 1/2 cup lime juice (about 3 limes)
- grated zest of one lime
- 2 tablespoons soft butter
- 1 1/4 cups sugar
- 1/3 cup flour
- big pinch salt
Preheat oven to 325.
Choose one baking dish that holds about 6 cups and another baking dish that can hold the first one with room all around. Put a pot of water on to heat to just under a boil.
Separate the eggs. In one bowl, beat the yolks to blend with the milk. In another larger bowl, beat the whites and cream of tartar with an electric mixer until the whites hold peaks. Set both aside.
Mash the butter and sugar together until crumbly with a fork or your fingers. Add the flour, salt, lime juice, zest, egg and milk mixture, and stir until smooth. With a rubber spatula, lightly fold the egg whites in. Don’t worry if they’re not completely mixed in; a few islands of white puffy clouds won’t hurt.
Scrape this batter into the smaller baking dish. Place that dish in the larger dish and pour the very hot water into the larger dish to come up about 1 inch. CAREFULLY place the dishes in the preheated oven (this will slosh easily).
Bake 40 to 45 minutes. Stick a knife into the top; if it comes out clean, it’s ready. Remove from oven and place on rack to cool.
To serve, scoop from bottom to get a mix of the sauce and topping. Serve with cream or whipped cream. Makes about four or five servings, depending on who’s scooping. This is best the day it’s made, but is perfectly acceptable the day after if that’s how it works out.
This is also good made with lemon juice.
Eggs In Hell 