Total Time
Prep 10 mins
Cook 35 mins

The batter separate to form a light sponge on top of a lovely tangy sauce. Super yummy :P


  1. Preheat the oven to 180°C/gas4. Use 10g of butter to grease a 1 ltr ovenproof dish. Beat the zest, remaining butter and sugar together with a electric whisk until light and creamy. Add the lemon juice and egg yolks a little at a time, beating between each addition. Sieve the baking powder, flour and a pinch of salt over and fold together. Stir in the milk.
  2. In a clean bowl, whisk the egg whites until soft peaks form, then fold into the other ingredients carefully. Pour into the prepared dish. Stand dish in a high sided roasting tin and pour boiling water in the tin to come halfway up the side of the dish. Bake for 35 minutes, until puffed up and golden.
  3. Serve at once with cream or ice cream.
Most Helpful

Your recipe is a real keeper, 'cause this lemon pudding is a wonderfully satisfying treat! I do realize that it could easily have served 6, but 3 of us polished this one off in no time! Thanks for a great dessert! [Tagged, made & reviewed for one of my adopted orphans during thie Fall's Pick-A-Chef]

Sydney Mike October 30, 2008