Lemon delicious pudding

    1 hour 15 minutes

    As it bakes, the pudding separates into a delicate lemon sponge on top and a tangy lemon sauce underneath.

    8 people made this

    Serves: 6 

    • 45 g unsalted butter, softened
    • 3/4 cup caster sugar
    • 2 teaspoons finely grated lemon rind
    • 3 eggs, separated
    • 1/4 cup self-raising flour
    • 1 cup milk
    • 1/4 cup strained lemon juice
    • 2 teaspoons icing sugar, for sifting
    • Rose petals, to decorate (optional)
    • Pouring cream, to serve

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat the oven to 160°C. Grease six 1-cup gratin dishes.
    2. Beat the butter, sugar and lemon rind together until light and fluffy and almost white. Beat in the egg yolks. Fold in the flour, and gently mix in the milk and lemon juice.
    3. Whisk the egg whites until they hold soft peaks and fold carefully into the pudding mixture.
    4. Spoon the mixture into the prepared dishes and stand the dishes in a roasting pan. Pour hot tap water into the roasting pan to come halfway up the sides of the gratin dishes.
    5. Bake on the oven shelf below the centre for 1 hour, or until the cake topping is cooked when tested with a fine skewer.
    6. Sift the icing sugar over the top of each pudding and decorate with the rose petals, if using. Serve the puddings hot or warm and pass the pouring cream separately.

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    Reviews in English (1)


    I added the grated rind of a whole lemon - probably more than double the 2 teaspoons mentioned here. Plus I'd suggest adding just a little of the milk first and mix it in before adding it all. A light tangy pudding.  -  23 Nov 2010