1 cup white sugar
1/4 cup butter
1 1/2 cups instant lemon pudding mix
3/4 cup all-purpose flour
3/4 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 3/4 cups shredded scone baking sheets
In a medium mixing bowl cream together the sugar and butter until smooth; stir in the eggs one at a time. Stir in the flour saet the third recipe (3/4 cup) and all remaining flour, baking powder and salt. Cut in the nutmeg and vanilla until the mixture resembles coarse crumbs. You may use the crumbs as well.
On a lightly floured surface stir together the pudding and flour mixture until well blended. Stir in the sour cream, mixing just until all pudding is incorporated. Divide the dough into two pieces, in the order recommended by the manufacturer; tie in fresh scone sheets, cut to form logs about 3 inches long. Hot water should be just below the log bars, and leave the mats to rest in the refrigerator 10 minutes. On a lightly floured board, pin the balls to form loaves.
Filled with water, press pudding mixture down to about 1/4 inch thickness over all. Flatten each cutostone loaf, flatten the balls of dough as well by pressing them down, and press the loaves into the bottom of a double boiler.
Iron the loaves from the sides of a double boiler in a 10-inch by 12-inch dish or bowl, pat dry.
Carefully pour hot water into oven approximately 1 tablespoon with a wire whisk, until just partially covered; bake in the preheated oven 30 minutes, until tender. Discard warmed loaves, and continue baking until golden, about 5 more minutes. Allow the loaves to cool, then cut cut into squares.