Recipe - Citrus Pudding-Cake

Three fourths cup Sugar
One fourth cup Allpurpose flour
1/8 teaspoon Salt
1 cup Milk
3 lg Eggs; separated
4 tablespoon Margarine or butter; melted
One fourth cup Fresh lemon juice
One fourth cup Fresh orange juice
2 teaspoon Grated orange peel

1. Preheat oven to 350 degrees. Grease 8" by 8" glass baking dish. In large
bowl, combine sugar, flour, and salt. With wire whisk, beat in milk, egg
yolks, melted margarine or butter, lemon juice, orange juice, and orange
peel.

2. In small bowl, with mixer at high speed, beat egg whites until soft
peaks form. Fold onefourth of whites into orange mixture; gently fold in
remaining whites. Pour batter into baking dish.

3. Set baking dish in roasting pan; place on oven rack. Carefully pour
boiling water into roasting pan to come halfway up sides of baking dish.
Bake 40 minutes or until top is golden and set (dessert will separate into
pudding and cake layers). Cool in pan on wire rack 10 minutes, then serve
right away.

Recipe by: Good Housekeeping 10/96 Posted to BakeryShoppe Digest V1 #212
by Kay Talbott talbott@mail2.wilmington.net on Sep 1, 1997