This Lemon Delicious Pudding is a comforting, old-fashioned dessert that requires no fuss but delivers impressive results. The batter separates during baking, creating a soft, airy sponge cake on top and a warm, tart lemon syrup underneath. Made with simple pantry staples like eggs, flour, sugar, and fresh lemons, it’s perfect for family dinners or weekend treats. The bright citrus flavor cuts through the sweetness, offering a refreshing finish. Serve warm for the best texture and flavor, allowing the sauce to mingle with the sponge. ItâÂÂs a reliable recipe that brings a touch of home-style comfort to any table.
Lemon Delicious Pudding
Description
This Lemon Delicious Pudding is a comforting, old-fashioned dessert that requires no fuss but delivers impressive results. The batter separates during baking, creating a soft, airy sponge cake on top and a warm, tart lemon syrup underneath. Made with simple pantry staples like eggs, flour, sugar, and fresh lemons, it&# 226;ÂÂs perfect for family dinners or weekend treats. The bright citrus flavor cuts through the sweetness, offering a refreshing finish. Serve warm for the best texture and flavor, allowing the sauce to mingle with the sponge. ItâÂÂs a reliable recipe that brings a touch of home-style comfort to any table.Ingredients
Directions
-
Preheat the oven to 180ðC (350ðF / Gas Mark 4).
-
Separate the eggs, placing the whites in a clean, dry bowl and the yolks in a separate mixing bowl.
-
Finely grate the zest from the lemons and juice them to extract the lemon juice.
-
Beat the egg yolks with the castor sugar until the mixture is light, pale, and creamy.
-
Whisk the milk, sifted self-raising flour, lemon juice, and lemon zest into the egg yolk mixture until smooth.
-
In the bowl with the egg whites, add a pinch of salt and whisk until foamy.
-
Gradually add the icing sugar to the egg whites while whisking continuously.
-
Continue whisking until the egg whites form stiff peaks (the mixture should hold its shape but not appear dry).
-
Gently fold the whisked egg whites into the lemon mixture using a spatula, being careful not to deflate the mixture.
-
Grease a deep 1-liter ovenproof dish or a 2 lb non-stick bread tin with butter.
-
Pour the batter into the prepared dish.
-
Place the dish in a shallow roasting pan and fill the roasting pan with cold water until it reaches about 1/4 to 1/2 inch up the sides of the pudding dish.
-
Bake for 1 hour, checking after 50 minutes. If the top becomes too dark, cover loosely with foil.
-
Remove from the oven and let stand for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 40.5kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.4g2%
- Cholesterol 1.1mg1%
- Sodium 22.0mg1%
- Total Carbohydrate 7.8g3%
- Dietary Fiber 0.8g4%
- Sugars 6.0g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This pudding features a light, spongy top with a tangy lemon sauce underneath. The contrast in textures is key to this classic dessert.
For a sweeter flavor, you can increase the amount of castor sugar slightly. For a more intense lemon taste, add extra zest or use smaller, zestier lemons.
Ensure the egg whites are beaten to stiff peaks but not dry, as this provides the lift for the sponge top.
Serve warm to allow the sauce to remain liquid and mingle with the sponge.
