Recipe – Lemon Pudding

Grandma used to make this and then so did Mum; a special pudding served after our traditional Sunday roast, usually around Easter time. It was a childhood favorite and one of those puddings that had us bouncing off the walls with joy and fighting for our turn to lick the last scrapes of batter from the mixing bowl.

Equally joy-inducing is the fact that it’s so simple to make.

The pudding separates during baking into a light, fluffy sponge on top with a divinely lemony, rich and delicious custard sauce underneath. My addition of dried edible flowers takes the pudding to another level but they’re entirely optional as this is one of the loveliest lemon puddings you’ll ever eat, with or without lavender and rose petals.

Lemon Pudding

Lemon Pudding



2 tablespoons (30ml)  of unsalted butter

2 level tablespoons of self-rising flour

¾ cup (180ml measure) of fine white/caster sugar

A pinch of salt

1 cup (240ml) of full fat milk or cream

2 large eggs, separated

The finely grated zest and juice of one large lemon

Optional – half a teaspoon of dried edible lavender blossoms and /or a teaspoon of dried edible rose petals


Lemon Pudding

Lemon Pudding

Pre-heat the oven to 350F (190C)

Butter a deep 2-pint pudding bowl or soufflé dish.

Cream the butter and ½ a cup of sugar together until thoroughly blended then add the egg yolks, flour, dried lavender (if using), lemon zest, juice and the milk or cream. Mix everything together well.

In a separate bowl, whisk the egg white with a pinch of salt until you have soft, voluminous peaks. Gradually whisk in the remaining ¼ cup of sugar and using a cutting motion with a large metal spoon, fold a quarter of the egg whites at a time into the other mixture.

Pour the batter into the prepared dish and place the dish in the center of a deep-sided roasting pan. Pour hot water into the roasting pan so that it comes halfway up the sides of the pudding dish.

Bake in the center of the oven for approximately 45-50 minutes, or until the top is puffed and golden and springs back when gently touched.

Allow the pudding to rest for a few minutes then scatter with edible rose petals (optional) and dust with a little powdered sugar to serve.

This pudding is wonderful eaten warm or cold. Serve with a dollop of crème fraiche if you like but it really doesn’t need it.

About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
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2 Responses to Recipe – Lemon Pudding

  1. Alex Yajko says:

    Wow! It does sound easy enough. Sounds lovely.

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