Lemon Pudding

READY IN: 40mins
Recipe by McCarthy

Taken from 'Woman's Weekly' cookbook published 1976 - Oven gas mark 6 or 400F/200C - a 1 1/2 pint souffle dish, buttered

Top Review by Boomette

Since I don't have caster sugar and didn't really know what it was I used brown sugar. Maybe it was not a good idea since under the pudding it turned out brown. Not too cute. But the taste is great with the lemon. I found it too sweet. So another time I'll use less sugar (but I'll use plain sugar). Thanks McCarthy :) Made for PAC Fall 2011

Ingredients Nutrition


  1. Mix together the sugar and flour, add the butter cut into small pieces, then bind the ingredients together with the lemon juice and rind and the egg yolks. beat the mixture really well and gradually add the milk beating well between each addition.
  2. Whisk the egg whites until they are stiff and stand in straight peaks, then carefully and lightly fold them into the mixture using a metal spoon. turn the mixture into the prepared dish and bake the pudding in a fairly hot oven gas mark 6/400F/300C for 35 - 40 minutes until it is golden brown and well risen.
  3. Allow the pudding to stand for aboutj5 minutes before it is served, so that can form a lovely lemon sauce below a light sponge. Decorate the top with a few slices of lemon.

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