Lemon and Vanilla Puddle Pudding

Recipe by Irmgard

This dessert from BBC Good Food is what they refer to in North America as a pudding cake - a cake layer forms while baking with a lovely pudding-like sauce on the bottom. We just love these!

Top Review by CASNAVY

Here's the US equivalents: <br/>3.5 (a tad more) tablespoons butter<br/>1 cup golden caster sugar<br/>1 lemon, zested<br/>1/3 (a tad more) cup lemon juice (include the juice from the zested lemon)<br/>3 eggs, separated<br/>1/2 cup (a tad less) all-purpose flour, sifted<br/>1 cup (a tad more) milk<br/>1 teaspoon vanilla extract

Ingredients Nutrition


  1. Heat the oven to 350 degrees F.
  2. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor.
  3. Add the lemon juice, egg yolks, flour, milk and vanilla one by one until you have a smooth batter.
  4. Whisk the egg whites until firm but not stiff and fold the mixtures together.
  5. Pour into a buttered ovenproof souffle or baking dish and put in a baking tray half filled with hot water.
  6. Bake for 45 to 50 minutes until the top is lightly browned and set and there is a gooey lemon curd below.
  7. Serve hot with or without vanilla ice cream or whipped cream.

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