1927 Lemon Pudding - Old Cookbook Show

[@LindaM2005]

"I please myself and thank you for coming along on the journey" is an excellent life philosophy.

[@tammaragill9347]

You seem like a person who KNOWS exactly what you are doing in the kitchen. Which makes me wonder WHY anyone would criticize HOW you choose to whip your egg whites. TY for taking long forgotten recipes and recreating them. The time/era may be gone but due to these recipe books and your passion for them, they live on 😊

[@amstrad00]

There's two ways to look at this: 1) There's always someone who will think they KNOW better than the guy in the video. 2) Even the guy in the video who looks like he KNOWS what he's doing will probably admit that he has room to expand and learn still.

[@microtasker]

Meh, different people do things 'their way'. Some people like to share how they do it and it can sometimes come off as 'this is the only way', instead of 'this is our family's way, have you tried this?' Difficult to assess tonality from just text.

[@kevinbetts2720]

People on the internet assume that their opinion actually matters to someone besides themselves.

[@rabidsamfan]

“I want to eat it” is a perfectly reasonable reason for choosing a recipe. And this one looks tasty!

[@SofiaGeorgeLee]

I like that the sound of eggs being whipped in the copper bowl was subtitled “music”.

[@The007038]

In Australia. We would call that a self-saucing pudding. Looks delicious

[@RickWeberEcon]

That sounds like something my grandma would have called me at happy hour.

[@christenagervais7303]

We always called it a lemon pudding cake. Self saucing as you say.

[@saracurrens2651]

I started making self saucing cakes years ago. Lemon is my favorite, others in my family prefer chocolate. Easy recipes are in the King Arthur (flour) Cookbook.

[@Duchess_of_Cadishead]

Also known as lemon delicious.

[@lynnjasen9727]

In my family we called it McDolly! No idea why. It was out of fashion then, and really remains so, and I was in my 20’s before I learned the real name.

[@IQTech61]

"I please myself." That must be why your videos are so enjoyable. You're having fun and it comes through in your stories and methods. Keep it up!

[@GaudiaCertaminisGaming]

This is one of my favourite ever desserts. We make it in the UK based on an American recipe in a cookbook my mother picked up in the USA back in the 1960s.

[@donnaerdman5351]

We have made this recipe in our family for as long as I can remember! The original recipe came from my Grandma who was born in Scotland and came to Canada as a child in the early 1900’s. It definitely is a keeper. Thanks for sharing this recipe with your audience.

[@lesliemoiseauthor]

Thank you for sharing how you choose recipes. I'm so happy to accompany you on your adventures.

[@maryannchandonnait8094]

I love lemon desserts especially in summer as they're so refreshing. Going to try this recipe this week. Thanks for sharing 👍

[@gypsyjustgypsy]

I just had a kitchenaid bowl shatter during the making of tonight's oatmeal cookies:( But rather than no dessert, I remembered watching this sweet little video this morning. The cake/pudding thing is in the oven now. Thanks so much for the recipe! Will update with the taste test results. UPDATE: Very light texture - melts in the mouth - and tasty. There were no leftovers:)

[@ragingblazemaster]

Oooooo! I’m so excited to see this one! 10 TIMES?!?! Wow, I thank you my friend!

[@carolclearwater9405]

Lovely to see this wonderful pudding that I have always known as 'Lemon Delicious'. Often found in NZ and Australian cookbooks under that name. Loved it as a child in 1950s, love it and make it still.

[@TheMarkGross]

Credit to you for doing then measurement conversions. Impressive

[@anthonydolio8118]

Thanks. I love lemon anything.

[@MeMe-Moi]

oh, I love these type of "pudding cakes"! One of the first recipes my grandmother had me make on my own was a chocolate self-saucing cake from scratch. I think there used to be box mixes for these as well.

[@timothyjohnston4083]

You can still get the box mixes (lemon, chocolate, caramel, and apple); but they are not always easy to find (not sure why). My local grocery stores don't seem to carry them, so I resorted to Amazon which is hit-and-miss regarding availability. My mother used to make these as a quick, simple desert.

[@judithnaylor5671]

our recipe for that came from the Betty Crocker Cookbook for Girls and Boys. Wish I still had that book!

[@MeMe-Moi]

@@judithnaylor5671 They put out a reprint of that cookbook in the last few years and I was able to get a copy of it. I know it’s available at Amazon and I think Chapters/Indigo if you wanted to find a copy.

[@SusanA1056]

We grew up with this lemon pudding. My family brought it over from Scotland. We just love it.

[@bradbaker3518]

That recipe has been a stable dessert in our family.

[@anna9072]

This looks a lot like what “The Joy of Cooking” calls Lemon or Orange Sponge Custard. My mom always baked it in a pie crust, and it was, and is, one of my all time favorite desserts.

[@jillgiachino8086]

Thank you, 👍👍👍👍👍

[@deniseview4253]

Looks like a good dessert for potluck at church.

[@elaine8477]

Gonna try the apple pudding recipe right below this tonight. Ok tried it---that apple pudding is divine!! (On the same page as your lemon pudding). Made because person in house cannot have eggs right now.

[@debbiesue215]

I look forward to your videos. Learn something new every time ! Thanks for sharing !!

[@denyseleger]

Mom called this lemon cake-top pudding. Yummy!

[@pattynabozny1503]

We always called it lemon pudding-cake when my mother made it. I agree with the yum!

[@ragingblazemaster]

What an interesting recipe, I’ve never heard of such a thing!!!! It’s like two desserts in one! Thank you for sharing! Super simple too!

[@helenedesmarais8697]

Look for "self-saucing puddings" and find others mostly in the chocolat and caramels flavors.

[@hollydewbean3248]

Cant wait to try this

[@rebeccaturner5503]

Love the lesson on why the coper bowl is great for egg whites....

[@brian70Cuda]

I love the lemon kick you have been on Glen! Lemon is by far my most favorite flavor. Thank you.

[@soozekuzyk8020]

Ya know... if you replace the flour with almond flour, you've just made an amazing keto/low carb dessert. THANKS!! (I love lemony things too) 💛

[@WUStLBear82]

About 30 years ago, one of the admin people in my Johns Hopkins University lab's office made a similar lemon pudding (a little more flour, I think) served with a bit of blueberry compote on top. A great combination.

[@brucetidwell7715]

Lemon and blueberry is always a great combination!

[@jimbo4375]

@@brucetidwell7715 I always have crepes with lemon or lime syrup and blueberries - the best!

[@olalat]

How do you know if Glen will dance with happiness? Lemon desserts!!!! Now I want to try that but I feel like getting a copper bowl too!

[@MelanieCravens]

My mother called it lemon sponge pudding. My paternal grandfather loved when she would make it.

[@anetzband1383]

It's cold down here in Florida and we had some frost this morning. Yesterday I picked all the lemons off our tree, so this will be a great recipe to try. Perfect timing!

[@lynnedriscoll9414]

My grandmother wrote that recipe out for me by hand. I still have it in my recipe box. It’s called a lemon sponge pudding. We are from Dundas which is very close to Brantford.

[@signman64]

My mother made this in individual glass ramekins. We always called it Lemon cups. One of my favorite desserts.

[@peggywalker7382]

Anything with lemon and I’m all for it. Thank you Glen for sharing this. Also love your videos.

[@susanboon4605]

Going to try this tonight. It has all the hallmarks of a keeper - not too many ingredients or steps, and it looks delicious!

[@420greatestqueen]

Please follow up and let us know how it was

[@missbee431]

Yum! I love a fresh lemon dessert. Will have to try this one for sure. 🍋

[@jamesellsworth9673]

I LOVE lemon desserts as well! I thicken mine with arrowroot and it finishes as a light, spoonable product.

[@LDeeCee]

Instead of flour?

[@barbaraallen4824]

I love this and have been making a version of this for decades.

[@andrewaway]

Fantastic. Thank you.

[@JohnofVA]

My Mississippi grandmother made a dish very similar to this called "Lemon Cups" it has been a family favorite for generations. By the way I really enjoy your channel.

[@mustlovejava6554]

Love these videos lemon pudding is a favorite of mine and my mothers

[@dougmpage]

Great recipe! Going to try it tonight. 🍻

[@richardcummings7079]

My salivary kets have been turned on with this recipe.

[@muffinandme1]

It’s also called Lemon Delicious here in Australia - and it is - delicious that is.

[@michelehayes9509]

I just might have to try this one! Looks delicious.

[@robertthompson907]

Watching Glen please himself!

[@agapefood4334]

I have to try this🙂🤤

[@acollectionofwildlyuninter4964]

The old cookbook show is part of my Sunday morning routine. I really enjoy what you are doing. Don't let the trolls get the best of ya. 👍

[@petersebborn306]

Love lemon anything. I made some no-churn ice cream based on the Australian chocolate bar called "Cherry Ripe". Think Bounty Bar with cherry flavor. The flavoring was sour cherry jam from Turkey, shredded coconut, and dark chocolate drops. Yummy.

[@mkbarber65]

Interesting recipe! Nice that’s from a place close to my home, you certainly have an amazing collection of cool books, I appreciate that you share the recipes with us! I’m not sure if you would know, but would this recipe be successful if you substituted a sweetener like Stevia for the sugar? Thanks again for sharing

[@neiltheblaze]

That looks great! I was recently in the mood to make some kind of lemon dessert, and nothing seemed to stand out to me, so I believe I'm going to try this the next time I get bitten by the lemon bug. It'll be soon - it happens periodically. (The Old Cookbook Show is a Sunday ritual now!)

[@Ogaitnas900]

I'm not getting any notifications from your channel, I don't know why. I'm sharing that because I think it could be useful information. Lovely dish, I love anything lemon.

[@Mark-nh2hs]

In the UK there is a self saucing pudding with lemons called "Sussex Pond Pudding" very unique and different lol.

[@rockinpimp00]

Great recipe Glen! Does the copper bowl make a noticeable difference in taste or texture when making a simple omelette? Thanks

[@ethelryan257]

Mine makes for a super-stable texture when I whip the eggs whites first, take them out and add to beaten yolk in another bowl. I haven't noticed a difference in taste. I've had this copper bowl for...wow...over fifty years.

[@bee9256]

No, not really. The benefits of copper described by Glen are specific to whipping egg whites only. If you want to have an omelet with super silky texture try mixing the eggs with a (immersion) blender

[@GlenAndFriendsCooking]

@@bee9256 Actually you can beat up whole eggs really nice and fluffy in a copper bowl (I do it often) - and there is a long tradition of this in France for making omelette. Look up ‘de la Mère Poulard’ here on YT and you’ll see deep fluffy omelette after beating whole eggs in copper.

[@kaysi6605]

This recipe sounds very similar to a Seville bitter orange self saucing pudding recipe I used to make based on a UK cooking magazine

[@douglasfur3808]

I like how you differentiate the differences between US, CA and Imperial cups. Similar to how you feel about people not getting your copper bowl i get my knickers in a twist when people say US use the Imperial system. The Imperial System came along after 1776. 19thC as you said. The number I remember is 1828...

[@anastasia10017]

OMG I have problems with weeping egg whites and I keep asking how to avoid it. you have answered it with the copper bowl. thank you !!!

[@juliarichards5194]

I must have missed the first time you used the IODE cookbook, because I don’t remember you using it before. Do you think the Maude MacDonald chapter of the IODE refers to Lucy Maude Montgomery, the author of the Anne of Green Gables series? Maude MacDonald was her married name and she would have been living in Ontario in the 1920s. If you have already talked about this, sorry for being repetitive!

[@GlenAndFriendsCooking]

The chapter is named after the first Canadian nurse killed in WW1

[@juliarichards5194]

How interesting! Thank you!

[@Lamby24]

My gran made this sort of self-saucing pudding after Sunday lunch but it was a bit cakier and crisper on the top (from the England)

[@falcdragon]

A very well known recipe still present in many current NZ cook books, usually called 'Lemon delicious pudding' or just 'Lemon pudding' in NZ.

[@TheKegtwo]

I knew the minute that Jules gave it a thumbs up it had to be good. Although I would probably cut back on the sugar as I like it tart. I agree that here down-under, we would call it a self saucing pudding.

[@staceya9580]

I ❤️ just about anything 🍋 💕💕. Thank you 😊 Glenn any chance you could make a lemon ice cream in the series?

[@pattynabozny1503]

Stacey, one that we make as a quick cheater no-churn ice cream is to stir together a can of sweetened-condensed milk with a small can of thawed lemonade concentrate, then stir in whipped cream (@ 2 cups cream). I haven’t been able to find the small cans of concentrate lately, so I’ve just doubled the recipe, much to my husband’s delight.

[@mbrennan459]

I love lemon desserts too. Unfortunately nobody else in my family does. The result is we don’t have them because they go to waste.

[@ragingblazemaster]

Ohhhhh, an English pudding, like sticky toffee pudding!!!!

[@joewinterer5505]

I coincidentally made this exact recipe yesterday, BH&G recipe but exactly this lmao turned out great!!

[@cherylmosher6026]

OMG … this is the lemon pudding my Gran made! Not sure where she got the recipe because she was never part of that group. It was a delicious treat with the creamy lemon sauce at the bottom of the light cake-like topping. Thank you we had lost this recipe. Additional comment, Gran’s had more sauce.

[@sodorflubbs5000]

Glen for us cakes can still be seen as pudding. Often served with custard and served hot.

[@cleementine]

Who's "us"? 🙂

[@SpiritusIgneus87]

@@cleementine People in the Commonwealth.

[@jcboom6894]

All the people who think Glen does not know how to use a copper bowl for egg whites..take a long walk off a short pier. Love lemon desserts. .

[@vickiephelps5169]

Looks great! I have added this recipe to my test list. I have been looking for a mild lemon curd/ pudding recipe and I have made 4 different recipes so far. Thanks for taking the first hit to prove it is edible! 🤣🤣🤣 Slow oven is 250? 300? Does anyone know?

[@carl5238]

Hi Glen, the water in your water bath looked a little thin. You might need to whisk it just a bit more!

[@brentvalentine]

I'm definitely making this recipe. Just happen to be wondering what to do with the lemons in the fridge.

[@joelegue182]

Looks like Glen found another dessert for 2 recipe

[@0602penny]

This sounds good - though I only have oranges on hand today, that may work???

[@brockreynolds870]

I never thought about his egg whites not being dry enough... I just giggle every time Glen works his butt off whipping these egg whites with a whisk by hand, but when it comes to icing cakes, he always talks like is too much of an ordeal to ice a cake. LOL

[@JohnLeePettimoreIII]

8:57 hi jules!! 👋🏼

[@patrickadams7120]

I've noticed a common thread in your videos Glen....Jules always manages to turn up at just the right time for tasting.....it's like a sixth sense or something lol

[@wilfbentley6738]

My mother (1924-2012) used to make this and I have her recipe. It calls for additional lemon juice "to taste", and I always add about 50% extra lemon juice. The top of Mom's pudding is more browned than yours, probably because she calls for 325 degree oven, and her water bath starts out boiling.

[@jonstone2466]

My mother made this frequently.

[@Bruiser48]

Looks great! Enjoy warm, cold or room temp?

[@nzmoggy3898]

In New Zealand cookbooks you will find this pudding referred to as "Lemon Delicious."

[@maggie5043]

Can you use the copper bowl for meringue?

[@guyfoxe]

Sounds like a grp from Star Wars.

[@janicev.9671]

This recipe got my interest…. So we tried it.turned out wonderfully. I do have one request… in your videos can you let us know what size of pan you used? I ended up using a loaf pan.

[@janicev.9671]

Wish I could post the picture I took.

[@ecsolha]

Even with the metric system, you still use tearms like "cup" ?

[@fum00A]

Yes. Glen has explained that the current implementation of the metric system in Canada still uses volume measurments. Not much better than previous use of cups and quarts except it is not ambiguous i.e., imperial volume vs United States volume and I think Australian volumes.

[@TheErador]

Some people just can't switch from volumetric, and it does make a lot of sense for some things. But I can't really get behind cups of flour because of the margin of error packed and loose packed, different humidity etc.

[@arrgghh1555]

@@TheErador There is too much margin of error in all forms of home cooking for it to be completely insignificant. For restaurants and industrial cooking where you're working with much larger quantities and need replicable results weighing stuff is far superior, for the home it just doesn't matter.

[@robertknight4672]

I've never heard of anyone deliberately whipping egg whites until they're dry. Many American cookbooks will say whip egg whites till stiff but not dry.

[@jdog804]

Could the dessert be chilled after cooking and settled at room temp?

[@trex70]

Mahlzeit

[@ragingblazemaster]

Looks almost like a lemon suffle

[@melissas7589]

Gosh I had to pause the video and google IODE the way it was said. LOL I was expecting cross burning or swastikas.

[@bartofilms]

The copper ions are excellent natural anti-microbial to help body resist various pathogens.

[@virginiaf.5764]

I wonder how different the end result would be if baked without a water bath?

[@williamstewart1883]

Is cooking it in a pan of water supposed to make it cook a particular way or just provide a super humid cooking environment?

[@twixxbar07]

A water bath keeps the heat around the pan more consistent, since water can only reach boiling. It also provides humidity, which will keep the top from cracking.

[@DeliaLee8]

Did you eat it warm? Wonder how it would taste cold?

[@melrupp2129]

Recipe: one FREAKISHLY large lemon...😋

[@jvin248]

When you mentioned IOD .. I thought you were referencing the 1600s Kings Daughters (fillles du roi), but I see the IOD is much 'newer' and controversial, hence the comment 'not getting into all that'..

[@robertfore896]

Sauce and cake?

[@zander9486]

Glen have you dug into the rich history of the magical milk tart ?

[@fredfleming261]

👍