Janes Lemon Pudding Recipes

JANE'S LEMON PUDDING

Jane's Lemon Pudding image

My sister gave me this recipe when I needed to make several desserts. I needed ones with little work but incredible taste, so this is wonderful. If you like lemon you won't find anything easier or tastier.

Provided by fuzzbuzz

Categories Dessert

Time 7m

Yield 8-10 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 pints whipping cream
9 ounces sugar
3 lemons, squeezed (use juice only)

Steps:

Put sugar and cream in deep pan stir till at boiling point.
Let boil untouched for 3 1/2 minutes (be careful as it goes up like a volcano).
Remove from stove.
Allow to cool for a few moments then add the lemon juice stirring to mix.
Pour into individual pots and refrigerate to set.
I use small Ramekin dishes as this is so rich you need very little to satisfy.

Nutrition Facts : Calories 437.7, Fat 33.1, SaturatedFat 20.6, Cholesterol 122.3, Sodium 34.7, Carbohydrate 36.4, Fiber 0.6, Sugar 32.5, Protein 2.1

JANE'S JELLY-FILLED VANILLA CAKE ROLL

Jane's Jelly-Filled Vanilla Cake Roll image

A melt-in-your-mouth, light sponge cake rolled up with jam or jelly... this is a great and quick "wow" dessert.

Provided by Cook to the max

Categories Desserts Cakes Cake Roll Recipes

Time 1h20m

Yield 14

Number Of Ingredients 8

Ingredients

4 large eggs, at room temperature
1 teaspoon salt
1 ½ cups superfine sugar
2 teaspoons baking powder
2 teaspoons vanilla extract
1 ½ cups cake flour
¼ cup powdered sugar, or as needed
1 cup jelly, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10x15-inch jelly roll pan with parchment paper.
Separate eggs and set yolks aside. Whip egg whites and salt in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until soft peaks form. Sprinkle baking powder over the surface and beat to incorporate.
Add egg yolks, one at a time, beating after each addition. Beat in vanilla extract. Sift 1/2 cup cake flour over the egg mixture and fold in gently to combine. Repeat twice more with remaining flour. Spread batter evenly into the prepared pan.
Bake in the preheated oven until cake springs back when gently pressed with a finger, 10 to 13 minutes.
Lay a kitchen towel on a surface and dust generously with powdered sugar. Remove cake from the oven and immediately turn out onto the towel.
Remove parchment paper and trim off any crusty edges of cake to prevent cracking during rolling. Spread jelly over the surface. Beginning on a short side, roll the cake, using the towel as a guide. Transfer the cake roll, seam-side down, to a serving plate. Let cool thoroughly before slicing and serving, about 45 minutes.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 51.8 g, Cholesterol 53.1 mg, Fat 1.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 256.4 mg, Sugar 38.4 g

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