Lemon and Almond Pudding Recipe

Give pudding a new taste using an organic almond extract.  This flavor pairs perfectly with lemon and will create a mouthwatering finish to any meal.

• 1/4 cup all-purpose flour
• 1 cup sugar
• 4 tablespoons unsalted butter, melted
• 1/2 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 1/2 teaspoon almond extract
• 3 large eggs, separated
• 1 1/2 cups buttermilk
• Blackberry Sauce or Blueberry Sauce (optional)


Preheat the oven to 325°F. Butter a 9 x 5 x 3-inch glass loaf pan.

In a large bowl, combine the flour and 3/4 cup of the sugar. In a medium bowl, whisk together the butter, lemon juice, lemon zest, almond extract, egg yolks, and buttermilk. Stir into the dry ingredients until well blended.

Beat the egg whites with an electric mixer until soft peaks form. Gradually beat in the remaining 1/4 cup of sugar. Fold the whites into the pudding mixture and transfer the batter to the prepared pan. Place the loaf pan in a large baking pan and add enough hot water to come halfway up the sides of the loaf pan.

Bake for 60 to 70 minutes, or until the top of the pudding is golden and firm to the touch. Remove the loaf pan from the water bath and let cool on a rack for 15 to 20 minutes. Serve warm with one of the fruit sauces.

Serves: 6