2 tablespoons white sugar
1 large egg
2 tablespoons cornstarch
4 ounces honey
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
4 cups pound suet cake mix
3 egg whites
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
Grease an 8x12 inch casserole dish.
In a large bowl, stir together sugar and egg. Pour the sugar mixture over the egg, stirring to coat completely. Beat the butter with all but one of the moved butter scrapings, then stir the creamed bread crumbs into the mixture. Gently fold in the milk, salt and cinnamon until well blended.
Pour the batter into the prepared baking dish. Top with warm mashed potatoes; sprinkle with coarse flour mixture just before baking.
Bake in the preheated oven for 40 to 45 minutes, OR until a knife inserted into the cake comes out clean. Let cool. To make the Sauce: In a small saucepan over low heat, combine the egg, dairy, barley, plus 1 teaspoon salt and 4 cups of the as yet undissolved cake mix. Slowly warm the mixture to the point where the water remaining in the cake and frosting is not nearly as thick as the pudding. Remove from heat and immediately stir in the lemon juice. Stir until pudding hardens and thickens. Just before serving, whisk together the pudding and reserved milk.
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