Lemon Pudding

This is another non-custard pudding, brought to us courtesy of Fanny Farmer. Since I have a family full of lemon fanatics, I thought this would work out well. Sure enough, my dearly beloved finished it for breakfast and promptly informed me that this had the usual problem: it was too small. Well, thank goodness he's around to diagnose these problems, and save me from leftovers, to boot.

LEMON PUDDING

3 egg whites
1/2 cup sugar

1/2 cup flour
1 cup sugar
1/2 tsp baking powder
1/4 tsp salt

3 egg yolks
2 tbsp melted butter
2 tsp lemon rind
1/4 cup lemon juice
1-1/2 cups milk

Sift together the dry ingredients and set aside.
Beat the egg whites until stiff; beat in the 1/2 cup sugar and set aside.
With the same beater, beat the egg yolks until thick and lemony. Add the remaining ingredients in that grouping, and mix completely. Mix in the dry ingredients, then fold in the egg whites. Pour into a greased 2 quart baking dish, place in a larger dish containing 1/2" of hot water, and bake 45 minutes at 350F.
The bottom of this cake is a lemon custard. My husband did gripe that it wasn't lemony enough for him, so the next time I make it, I'll add some lemon extract. I served this with whipped cream, and it lasted no time at all.And while I'm still not at all certain what makes a cake into a British pudding, I still like this.