Lemon Pudding

    (202)
    1 hour 5 mins

    This is a family favourite. The top is light and fluffy, almost like a soufflé, while the bottom is a delectable lemony sauce. Serve with vanilla ice cream or custard.


    185 people made this

    Ingredients
    Serves: 12 

    • 4 eggs, separated
    • 3 tablespoons lemon juice
    • 1 teaspoon grated lemon rind
    • 30g (2 tbs) butter, softened
    • 345g (1½ cups) caster sugar
    • 3 tablespoons plain flour
    • ½ teaspoon salt
    • 375ml (1½ cups) semi skimmed milk

    Directions
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 degrees C. Beat together egg yolks, lemon juice, lemon zest and butter until thick. Combine sugar, flour and salt; add alternately with milk to the yolk mixture, beating well after each addition.
    2. Beat egg whites until stiff. Gently fold egg whites into milk mixture. Pour into 20cm square baking dish.
    3. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake for 45 minutes.

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    Reviews and ratings
    Global ratings:
    (202)

    Reviews in English (171)

    by
    190

    Now my favorite dessert!! Excellent. The only thing I'll do different next time is to add a bit more lemon zest and a touch more fresh lemon juice. A big hit and easy to make. I baked it in individual ramekins and sprinkled powdered sugar on the top after done. When baking in individual dishes cooking time is reduced by a few minutes. Thanks for a great recipe.  -  15 Feb 2008  (Review from Allrecipes US | Canada)

    by
    86

    I just made this pudding cake and it was fantastic. I only used 1 cup sugar and for the milk added 5 tablespoons instant nonfat dry milk and the 1-1/2 cups water. I also added all dry ingredients at the same time then just dumped the water on top and mixed it up. I baked it in a 2-quart casserole. The finished cake was a lovely angel food cake on top with a creamy lemon filling on the bottom. Delicious!  -  31 Oct 2002  (Review from Allrecipes US | Canada)

    by
    85

    YUM! My plate hasn't even cooled off yet & I've already e-mailed this recipe to three people!! This is so good, I don't even know how to describe it - it's like the very lightest angel food cake ever, drenched in lemony sauce. My kids LOVED it (12 yrs and 2 yrs), and even the picky husband said it was good! Just be aware that it gets fairly brown - mine was quite dark on top after 38 minutes, but wasn't actually burnt. Trust it! **added later** If you don't have a microplane zester (well, first - get one! Cheap & awesome! 'til then...): before juicing the lemons, use a vegetable peeler to take strips of JUST THE YELLOW part of the peel (no white if you can help it) and whirl those with the sugar in a food processor until they're all blended in. Add that during the sugar step, not the zest step. Works like magic!  -  09 Mar 2002  (Review from Allrecipes US | Canada)

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