Washington lemon pudding

Washington lemon pudding

Photograph by James Carrier

SERVES 6
TIME About 50 minutes

Ingredients 1 cup tightly packed thin lemon slices, seeds discarded
1 ¼ cups sugar
3 tbsp. quick-cooking rice cereal
3 large eggs
1 ½ tsp. vanilla
1 ½ tsp. Chinese five spice*
¼ tsp. salt
¼ cup (1/8 lb.) melted butter or margarine

Directions

1. In a blender or food processor, whirl lemon slices, sugar, rice cereal, eggs, vanilla, five spice, and salt until lemons are minced. Add butter; whirl to mix.

2. Pour mixture equally into 6 ramekins (about 2?3-cup size) or a shallow 6- by 9-in. (1- to 1 ½-qt.) casserole. Set ramekins or casserole in a 9- by 13-in. pan.

3. Set pan with puddings in a 350° oven. Pour enough boiling water into pan to come halfway up sides of ramekins or casserole.

4. Bake until puddings are browned and feel firm when lightly touched in the center, 30 to 35 minutes for ramekins, 35 to 45 minutes for casserole. Serve hot, cool, or chilled.

*Instead of the five spice, use equal parts ground cinnamon, ginger, cloves, and anise seed to make 1 ½ tsp. If making up to 1 day ahead, cool, cover, and chill.

PER SERVING 300 cal., 33% (99 cal.) from fat; 4 g protein; 11 g fat (5.7 g sat.); 50 g carbo (0.1 g fiber); 210 mg sodium; 128 mg chol.

Serve With Meyer Family Syrah 2004