Southern Summer Squash Pudding

Name: Southern Summer Squash Pudding
Ingredients: 3 1/4 cups peeled, seeded, and diced yellow squash; 1 1/2 cups white sugar; 1/2 cup milk; 1 egg, beaten; 2 tablespoons butter, melted; 2 teaspoons lemon extract; 1 cup self-rising flour

7 ingredients

4 steps

Ingredients

3 1/4 cups peeled, seeded, and diced yellow squash
1 1/2 cups white sugar
1/2 cup milk
1 egg, beaten
2 tablespoons butter, melted
2 teaspoons lemon extract
1 cup self-rising flour

Directions

1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
2

Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
3

Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
4

Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.