3/4 cup butter
1 teaspoon baking soda
1 cup all-purpose flour
2 tablespoons white sugar
1 cup milk
1 (8 ounce) package vanilla pudding mix
1 cup brown sugar
1 1/2 cups confectioners' sugar
1/2 cup milk
1 (12 ounce) package custard mix
1/2 cup butter, cut into thin slices
1 cup light brown sugar
1 packet lemon jam
1 (12 fluid ounce) can orange juice
1 lemon, zested
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
Preheat oven to 425 degrees F (220 degrees C). Place butter in a medium saucepan or deep saucepan and whisk to melt butter. Combine the brown sugar, 1 cup powdered sugar, confectioners' sugar and milk y[ add to pan, stirring occasionally and stirring until sugar mixture coats the back of a metal spoon. Place brown sugar mixture in full direct heat until mixture begins to bubble. Drizzle orange juice over brown sugar as thin as possible, if necessary.
In a large mixing bowl, mix egg whites, lemon jam and lemon zest. Spoon pudding mixture into a 2 quart casserole dish. Fill serving dish with custard mixture and top with 1 cup butter and 1 cup brown sugar.
Bake in preheated oven for 50 minutes. Unpan to 350 degrees F (175 degrees C) Bake 10 minutes longer in oven or 35 minutes in refrigerator. Cool 10 minutes. Brush pudding with lemon juice and pour orange juice over custard mixture. Cover and refrigerate overnight to completely thicken.