Lemon Delicious Pudding

"This is an old favourite which most Aussie kids have grown up with. While cooking, the mixture separates into a light-as-air lemony sponge on top with a lemon custard sauce below. The secret is not to overwork the mixture - use a light hand! If you have any left over - which is unlikely - it will keep for a couple of days in the refrigerator and can be warmed briefly in the microwave."
photo by NoraMarie photo by NoraMarie
photo by NoraMarie
Ready In:
1hr 10mins




  • Set oven to 180°C (350°F) Put the flour, lemon rind and juice, melted butter, egg yolks and half of the measured sugar into a mixing bowl.
  • Beat until mixed.
  • Heat milk just until it reaches room temperature.
  • Add milk to egg mixture and beat briefly until combined.
  • With clean, dry beaters, whisk egg whites, gradually adding remaining sugar, until the mixture forms stiff peaks.
  • Lightly fold about 1 cup of the lemon mixture into the beaten egg whites, then add the egg white mixture to the rest of the lemon mixture.
  • Be very gentle with the mixture- a few lumps of white won’t hurt.
  • Gentle handling at this stage will result in a feather-light sponge.
  • Empty the mixture gently into an ungreased, round, ovenproof dish (I use a 6 cup capacity pyrex casserole dish).
  • Place a baking tin in the oven.
  • Place the dish in the baking tin.
  • Now, using a jug or a kettle, add water to the baking tin so that it comes halfway up the sides of the dish.
  • Bake for about 40 minutes until the sponge top is light brown and well set.
  • Serve while still warm with cream or ice cream.

Questions & Replies

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  1. We love lemon desserts and this sure fit the bill,hubby said he would give it a 10. I made indivisual servings and it was excwllent .....
  2. OOh yes, this is what I've been looking for. My husband grew up on Lemon Delicious. My grandmother (in the UK) had her own verison called Lemon Surprise. Made it tonight and we all loved it. Just the right blend of yummy loose lemon custard in the bottom and light as a feather sponge on top. Thank you.
  3. I followed the recipe exactly and it was great. I put a skewer in at the end and it came out sticky but when I read the description, I realised there is a sauce underneath so a sticky skewer was to be expected. I served this at a dinner party and all the adults loved it but two out of four children didn't like.
  4. Deliciously light - DH thought if was more a souffle than a pudding. Very tangy and easy to make. Was cooked in 30 minutes at 170 degree C in a fan forced oven. Out of habit I greased the ovenproof dish. Next time we make it DH has requested I try it as individual servings.
  5. I grew up eating this as a kid in NZ. We had lemon trees in our backyard, so my Mum made it alot:-)I later made it for my own kids. I made it the other day for my work mates, they loved it. We're having it today for Xmas dinner!!!


<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
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