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This is our favorite family tradition . . . it is legendary as my kids put it!
I always double the recipe and triple the sauce! This recipe I got from my mother-in-law. My husband only lets me make it between
Thanksgiving and New Year’s –
it is a must for Christmas!
This year I actually chilled it in the snow!
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  SNOW PUDDING (Lemon Sponge)   Serves 6

1 envelope Knox
unflavored gelatin
1/4 cup cold water
1 cup boiling water
3/4 cup granulated sugar
Juice of 1 lemon (freshly squeezed & strained)
2 or 3 egg whites

Soak gelatin in the cold water 5 min.; add the boiling water,
and stir until the gelatin is dissolved. Add 1/2 cup of the sugar,
the salt, lemon juice. Cool until slightly thickened.
Beat the egg whites until extremely stiff, then add the remaining
1/4 cup of sugar while continuing to beat until stiff. Beat into
slightly thickened pudding with an egg beater, then turn into a
1 qt. mold that has been rinsed in cold water or a decorative bowl.
Chill until set,then unmold.
Serve with CUSTARD SAUCE, made from remaining egg yolks.CUSTARD SAUCE

2 cups milk OR 1 cup evaporated milk and 1 cup water
3 eggs yolks
4 T. granulated sugar
1 teas. vanilla extract

Scald the milk in a double boiler. Beat the eggs or egg yolks slightly;
then stir in the sugar and salt. Add the milk, a little at a time,
stirring constantly. Return to the double boiler and cook over HOT,
(NOT BOILING), water, until the mixture just coats a spoon–
this takes about 7-8 min.–stirring constantly.
Remove AT ONCE, from the hot water; cool and add the vanilla.
Makes 2 cups. Serve over Snow Pudding
.

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