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Lemon-Orange Pudding
4 to 6
servings- Difficulty
Easy
Published 1966
Ingredients
½ cup 1 cup 4
Method
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
Sift the flour, baking powder and salt together. Fold the dry ingredients into the batter, a little at a time, along with the lemon rind and alternately with the orange juice.
Pour into a buttered one-quart pudding mold. Cover tightly with greased wax pap
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