La Fonda Pudding

Both my sister Sylvia and I think these squares sound like something our Aunt Dorothy would have made. Is it the graham crackers, the walnuts, the stiffly beaten egg whites, the cream? I think it's just because these are fancy squares that would have been a hit at a tea party that we think Aunt Dorothy would have liked them.

 

From the Railway Dining establishments of US, the very fancy sounding La Fonda Pudding!

Ingredients:

• 1 cup finely crushed graham crackers (12)
• 3 egg yolks, well beaten
• 1 cup sugar
• 1/8 tsp. salt
• ½ cup chopped walnuts
• ½ tsp. vanilla extract
• 1 tsp. baking powder
• 3 egg whites, stiffly beaten

For the topping:

• 1 pint heavy cream, whipped
• ½ cup chopped walnuts

Methods:

Preheat oven to 350 degrees.

Crush graham crackers fine using a rolling pin and set aside for later use. Butter bottom and sides of an 8” x 8” baking pan and set aside. Separate egg yolks from whites. In medium mixing bowl, beat egg yolks until thickened and of a lemon color. Continue beating constantly as you gradually add the sugar. Into the yolk/sugar mixture, fold the graham cracker crumbs, salt, chopped walnuts, vanilla and baking powder. Beat egg whites until light peaks form, then fold into mixture. Pour mixture into baking pan and bake for 45 minutes, until inserted knife comes out clean. Remove baking pan to wire rack and let cool for 10 minutes. Remove from pan and cut into 2-inch squares. Serve topped with whipped cream and a sprinkle of chopped walnuts.