Easy lemon pudding

Ingredients

• 4large eggs
• 200 gcaster sugar
• 150 mlwhole milk
• 3lemons
• 30 gbutter
• 1 tspvanilla extract
• 0.5 tspsalt
• 50 gplain flour
• as neededbutter, for greasing
• to tasteicing sugar

Instructions

1. 1

   Heat the oven

   Preheat the oven to 160 °C, using conventional top-and-bottom heat.

2. 2

   Prepare the lemons

   Melt the butter and leave it to cool. Zest 1 lemon and juice all 3 lemons, then separate the eggs.

3. 3

   Beat the yolks

   In a large bowl, whisk the egg yolks with 100 g of the sugar until light and fluffy.

4. 4

   Mix the batter

   Add the milk, lemon zest, lemon juice, melted butter, vanilla extract and salt, then stir. Sift in the flour and mix until smooth.

5. 5

   Whisk the whites

   In a separate bowl, whisk the egg whites until foamy. Gradually add the remaining 100 g of sugar and continue whisking until soft peaks form.

6. 6

   Fold the mixtures

   Gently fold half of the egg-white mixture into the lemon mixture. Carefully fold in the rest until the batter is airy.

7. 7

   Fill the dish

   Pour the batter into a greased ovenproof dish.

8. 8

   Make a water bath

   Set the ovenproof dish inside a larger baking dish. Pour in hot water until it reaches halfway up the sides of the smaller dish.

9. 9

   Bake the pudding

   Put the dishes in the preheated oven and bake the pudding for 45 minutes, until the centre feels firm.

10. 10

    Cool briefly

    Remove the pudding from the oven and leave it to cool for 15 minutes.

11. 11

    Whip the cream

    Whip the cream with the sugar until softly thickened.

12. 12

    Finish and serve

    Dust the cooled pudding with icing sugar and serve it with the whipped cream.

What is lemon pudding?

Lemon pudding is a baked dessert built around the fresh, tart flavour of lemon. This version uses a whisked egg mixture and a water bath, giving it a gentle bake rather than a dry, direct heat.

The method has the familiar feel of a home-style baked pudding, with no specific regional origin given for this recipe. Beaten egg whites help keep the batter light, while the yolks, milk and butter make it richer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 241 calories, 6g protein, 36g carbs, 8g fat.

Most of the carbohydrates come from the caster sugar and flour, while the eggs contribute protein and the butter, egg yolks and whole milk supply much of the fat. A modest portion alongside fresh fruit can balance the plate with a lighter, fresh accompaniment.

The lemon and dairy

Lemon zest: use the zest of one lemon for fragrant citrus oils, then juice all three for the pudding's sharper flavour. Zest before juicing, as whole lemons are easier to handle.

Milk and butter: whole milk and melted butter bring richness to the batter. Let the butter cool before mixing it in so it does not warm the egg mixture.

Whisking and folding

Egg yolks: beat them with half the sugar until the mixture looks lighter and fluffy. This gives the liquid ingredients a smooth base.

Egg whites: add the remaining sugar gradually and stop at soft peaks. Fold the whites in gently, in two additions, so the batter keeps as much air as possible.

Why use a water bath?

Water bath: hot water around the smaller dish buffers the oven heat and helps the pudding bake evenly. Pour carefully, and make sure the water comes about halfway up the sides of the pudding dish.

Dish choice: set the pudding dish in the larger dish before adding water, then transfer the arrangement to the oven with care. Avoid splashing hot water into the batter.

How to check it is ready

Timing: bake for 45 minutes at 160 °C, as directed. Oven performance and dish dimensions can affect how quickly the centre sets.

Doneness: the recipe's cue is a centre that feels firm. Let the pudding cool for 15 minutes before dusting it and adding the cream.

Serving the pudding

Finish: a light dusting of icing sugar adds sweetness at the surface, while softly whipped cream makes the tart lemon taste rounder. The method mentions sugar for the cream but does not specify a quantity.

On the side: serve after a simple meal, or pair a portion with fresh berries for a fruity contrast. Keep the cream separate until serving if you expect leftovers.

Recipe notes & tips

• Zest the lemon before squeezing it to make the zesting easier.
• Let the melted butter cool before adding it to the yolk mixture.
• Sift the flour into the bowl to help avoid lumps in the batter.
• Fold the egg whites in gently rather than stirring vigorously.
• Put the smaller dish in the larger one before pouring in the hot water.
• Check the centre for firmness at the end of the stated 45-minute bake.

Variations

• Berry side: serve with fresh raspberries or blueberries for a fruity contrast.
• Extra citrus: add a little more lemon zest for a more fragrant finish.
• Citrus blend: replace some of the lemon juice with orange juice for a softer citrus flavour.
• Cream topping: serve with lightly sweetened whipped cream, adjusting the sweetness to taste.
• Warm spice: add a small pinch of ground ginger to the batter for a gentle spiced note.

Common mistakes to avoid

• Hot butter: adding it while very hot can warm the egg mixture; let it cool first.
• Overmixing the whites: vigorous stirring knocks out their air; fold them in gently.
• Stiff egg whites: whisking beyond soft peaks can make them harder to fold smoothly; stop when soft peaks form.
• Water in the batter: splashes from the bath can affect the mixture; pour the water carefully around the dish.
• Skipping the water bath: direct heat can make the bake less gentle; use the larger dish and hot water as directed.

How to store

Cover and refrigerate leftover pudding and whipped cream separately, and use within 2 days. Reheat the pudding gently in the oven or microwave, or serve it chilled; add the cream just before serving.

Frequently asked questions