1 cup butter, softened
1 cup white sugar
3 eggs, beaten
3/4 cup milk
1 cup lemon juice
1 cup rum
5 teaspoons lemon peel
1 teaspoon vanilla extract
4 cups brown sugar
3 cubes beef bouillon
In a large skillet, melt butter, white sugar and eggs. Stir briefly. Place eggs in hot water and quickly pour over mixture, stirring to coat. Bring mixture to a boil over medium heat. Stir in lemon juice. Return mixture to a boil and cook, stirring, for 1 minute. Return mixture to a cream operation over medium heat with a little heat. Blend lemon peel, vanilla and brown sugar into heavy whipping cream. Spread mixture into a 7x13 inch dish.
Bake in the preheated oven for 1 to 2 minutes, or until a toothpick inserted into the center of the pudding comes out clean. Let stand for 1 minute. If using soda, just mix brown sugar mixture with lemon juice. Pour into serving cups and stir lightly. Garnish, if desired, with candied lemon zest.