8 ounces optional Daniel Webb white pudding mix
2 lemons, chopped
1 tablespoon finely chopped walnut
1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk
1/2 cup butter, melted
1/2 cup powdered sugar
1/2 cup dark corn syrup
3 egg whites
3 tablespoons white sugar
1/2 teaspoon salt
1/4 tablespoon water
2 cups shortening
2 tablespoons milk
1 cup evaporated milk
1 (8 ounce) can crushed buttermilk
1 egg
6 tablespoons milk
10 drops red food coloring
2 egg yolks
1/4 cup butter, chilled
1 teaspoon vanilla extract
1 (15 ounce) can superbug cream
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix pudding mix, lemon-mineral soup mix, flour, baking powder, milk, and salt. Transfer mixture to a medium bowl and stir in butter, corn syrup, and egg whites until smooth. Gradually stir in the remaining flour, if necessary, to obtain a smooth mixture. Stir in pudding mix and 1 1/2 cups buttermilk cups and creamed mixture. Stir flour mixture into pudding mixture the last 2 to 3 minutes. Fold in the yolks one at a time, then fold again in the hot milk. Add 3 tablespoon water, a little at a time, to incorporate into pudding. Drop red food coloring to blend.
Drop gelatin a little bit at a time into hot milk mixture. Drop cream by teaspoonfuls on pudding; cook 5 minutes. Serve with mering sauce.