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    You are in: Home / Recipes / Lemon Pudding Recipe
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    Lemon Pudding

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Pink Penguin's Note:

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

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    Units: US | Metric


    1. 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. 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. 3
      Serve at once with cream or ice cream.

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    Ratings & Reviews:

    • on October 30, 2008


      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]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Pudding

    Serving Size: 1 (127 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 450.7
    Calories from Fat 206
    Total Fat 22.9 g
    Saturated Fat 12.8 g
    Cholesterol 259.4 mg
    Sodium 246.8 mg
    Total Carbohydrate 54.8 g
    Dietary Fiber 0.6 g
    Sugars 39.0 g
    Protein 8.8 g

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