- Prep time
- 15
- Cook time
- 35
- Skill level
- Medium
- Serves
- 6
A good lemon delicious pudding has a wonderful texture of lemon curd at the bottom and isn't too sweet.
It's a magical dessert where the one batter splits as it cooks. You are left with that delicious curd-like sauce at the bottom and a lemony sponge on top.
It's one of those desserts that requires very basic ingredients and the smallest amount of effort yet yields impressive results. A perfect dinner party pudding, especially coming into the cooler months where a hot dessert doused in cream is always welcomed.
I make my pudding in a rather large round dish, which means my pudding is a little low in height. You can absolutely make it in a smaller dish, resulting in a more substantial sponge. The cooking time may need to be increased slightly, but begin checking it at the 30 minute mark.
Tips:
- Why the water bath? The water bath ensures that the pudding doesn't dry out as it cooks and the sponge stays nice and light. If this feels too tricky to manage, I have had success cooking this pudding without one too. It may not have as much curd at the bottom and be a little less airy, but will still be delicious.
- The batter might split and that's OK: If the batter splits a little when you add the lemon juice, don't worry, this is completely normal, and will still result in a perfect pudding.
- Egg white tip: Make sure the bowl you beat the egg whites in is clean and free of any fat, which will inhibit the egg whites from beating to stiff peaks.
- Mix it by hand or with help: I make my batter in a stand mixer fitted with a paddle attachment, but a handheld electric beater works well. You can make the pudding by hand too, creaming the butter and sugar with a wooden spoon and then finishing with a whisk.
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Ingredients
Method
- 1.Preheat oven to 170°C. Grease a 28cm round baking dish with butter.
- 2.Cream the butter, sugar and lemon zest until light and fluffy (you can use a stand mixer fitted with a paddle attachment, handheld electric beater or bowl and wooden spoon). Add the egg yolks, one at a time, mixing well between each addition. Add the flour and milk and mix on a low speed until well incorporated. Finally add in the lemon juice and mix to combine.
- 3.In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold half of the egg whites into the batter, gently incorporating it, before folding in the remaining half. Pour the batter into the prepared dish. Place the dish onto a deep baking tray and fill the tray with enough boiling water to come up half way to the baking dish. Bake in the preheated oven for 30-35 minutes or until the top of the pudding is light golden and bounces back when lightly pressed with your finger.
- 4.Serve the hot pudding with cream.