Lemon pudding
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Serves:     people
Notes from Anna
  • In the highly unlikely event that any of this simple, scrumptious pud is leftover, it will keep in the fridge for a day.


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  1. PRE-HEAT OVEN TO 180˚C/160˚C fan/gas 4
  2. Butter a 1.5 litre oven-proof dish.
  3. WEIGH Weigh the butter and sugar and set aside.
  4. Grate the zest from the lemons and squeeze the juice. You should have about 100ml; add a little water if you come up short.
  5. Separate the eggs.
  6. Put the butter and sugar into a bowl. Using an electric hand mixer, cream them together until pale and fluffy.
  7. Beat in the egg yolks a little at the time. Add the flour, lemon juice and milk and beat again to form a batter. Don’t worry if the mixture is a bit lumpy.
  8. In another bowl, whisk the egg whites until stiff peaks form.
  9. Use a metal spoon to fold the egg whites into the lemony batter. Pour the mixture into the buttered dish.
  10. Make a bain-marie by placing the dish into a roasting tin. Pour boiling water into the tin until the level comes half way up the pudding dish.
  11. Carefully place the tin in the oven and bake for 35 – 40 minutes until the top is golden and firm to the touch.
  12. Leave the pudding to cool for 5 minutes before serving with fresh berries.

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