Self Saucing Lemon Pudding

    1 hour 5 minutes

    This is a light and fluffy pudding cake with a lemon sauce at the bottom. Serve with vanilla ice cream or light pouring cream.

    291 people made this

    Serves: 12 

    • 4 eggs, separated
    • 3 tablespoons lemon juice
    • 1 teaspoon grated lemon rind
    • 30g butter, softened
    • 1 1/2 cups (350g) caster sugar
    • 3 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1 1/2 cups (375ml) low fat milk

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Beat together egg yolks, lemon juice, lemon zest and butter until thick. Combine sugar, flour and salt; add alternately with milk to the yolk mixture, beating well after each addition.
    2. Beat egg whites until stiff. Gently fold egg whites into milk mixture. Pour into 20cm square baking dish.
    3. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake for 45 minutes.

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    Reviews in English (185)


    This pudding is so yummy,it is becoming a firm favorite with the added bonus that its relatively easy to make!I had to turn the temperature of the oven down slightly as I found that the top was burning before the middle was cooked,but I think I just have a hot oven!  -  22 Mar 2010


    Way too sweet and not enough lemon for my taste. Nice and light and easy to prepare though. Might make it again and adjust the quantities.  -  27 Sep 2012


    This was extremely delicious, but the top will get too dark with the high temp and long cooking time, so I recommend putting on a meringue topping, and serving with unsweetened whipped cream with Vanilla essence. It definitely needs an extra tablespoon of lemon and more zest and less sugar (I hardly sweetened my meringue and didn't sweeten my whipped cream and it was still too sweet!). I made it in individual coloured ramekins which looked nicer than spooning it from a dish. Yum AND Easy!  -  13 Oct 2012