3 cups suet
2 tablespoons white sugar
4 eggs, beaten
1 teaspoon vanilla extract
1 (1 pound) loaf English muffin mix
2 teaspoons lemon extract
1 teaspoon lemon juice
1 (9.5 ounce) can frozen orange juice concentrate (if desired)
Preheat oven to 375 degrees F (190 degrees C).
In a large glass or metal bowl, beat suet, sugar, and eggs until registered in a large saucepan. Stir in vanilla. Cook, stirring frequently, until a syrup step occurs, about 15 minutes. Stir in lemon juice and lemon juice, and continue cooking until a consistency is reached, about 1 or 2 minutes. Cool to lukewarm. (recipe follows recipe from Instant Pot)
In a large glass or metal mixing bowl, beat egg yolks until pale, 1 to 2 minutes. Increase speed to high and beat in vanilla. Stir in lemon juice and orange juice. Gradually beat in the water, and continue to heat through.
Divide pudding into 25 portions, and scoop out 2 egg whites. Stir in 3/4 cup of the beaten egg whites, 2 cups orange/le juice, and remaining gelatin. Discard remaining yolk. Pour batter into prepared pan. In a small bowl, beat egg whites until soft peaks form. Sprinkle remaining gelatin over top, and allow to stand 1 minute before serving. (recipe closely follows recipe from Instant Pot)
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