Our easy lemon delicious pudding is such a classic favourite... a thick and creamy lemon sauce topped with a light lemon sponge layer... the perfect winter dessert!
Lemon Delicious Pudding
When it comes to comfort food and winter desserts, it doesn't get any better than an easy Lemon Delicious Pudding! A lemon self-saucing pudding recipe with a soft fluffy sponge top and a tangy lemon sauce underneath....
Self-Saucing Pudding Recipes
The wonderful thing about self-saucing puddings is that once cooked, the most delicious sauce develops at the bottom, while the top bakes into a soft sponge-like pudding.
Try our Old Fashioned Chocolate Self-Saucing Pudding, Butterscotch Pudding or Baileys Chocolate Pudding for an easy dessert any night of the week!
Ingredients For Lemon Delicious Pudding
This is a budget-friendly recipe using 6 basic ingredients:
- caster sugar
- butter
- lemon zest and lemon juice
- plain flour
- full-cream milk
How To Make Lemon Pudding... In 5 Simple Steps
Step 1 - Cream the caster sugar, butter and lemon zest together
Using hand-held beater, a stand-mixer or a Thermomix, cream the sugar, butter and zest together until pale and creamy.
Step 2 - Beat through the egg yolks one at a time
Step 3 - Add the plain flour, milk and lemon juice and mix through
*Don't worry if the mixture curdles a little at this point - it's due to the lemon juice and is totally fine!
Step 4 - Beat the egg whites
Beat the egg whites until soft peaks form and then gently fold through the lemon mixture.
Step 5 - Bake in a water bath in the oven
Pour the mixture into a prepared casserole or baking dish and place into a water bath in the oven to bake (see below for how to make a water bath).
How To Cook A Pudding In A Water Bath
Cooking a pudding with a water bath simply involves placing your casserole/baking dish into a larger baking tray that is filled with boiling water. The water should come halfway up the side of the baking dish. The entire baking tray is then placed into the oven to cook.
Cooking a lemon pudding using a water bath allows the top to form a delicious sponge-like later, while the bottom remains a creamy liquid sauce.
Storing & Serving Lemon Pudding
Lemon Delicious Pudding is best served immediately out of the oven. You can keep it refrigerated for 2-3 days and reheat when needed (please note that the sauce will soak into the pudding while it's in the fridge and being reheated, so you won't have as much sauce as when it's served directly from the oven).
More Winter Pudding Recipes
And speaking of winter puddings, if you're after some more yummy (family-approved!) recipes then check out a few more of my favourites:
- Butterscotch Self-Saucing Pudding
- Sticky Date Puddings with Caramel Sauce
- Rich & Fudgy Chocolate Self-Saucing Pudding
- Baileys Chocolate Self-Saucing Pudding
FAQ
Can I make mini/individual versions of this pudding?
If you prefer, you can divide the mixture between 6-8 small ramekins and cook them as individual desserts (you'll just need to decrease the cooking time if you do this).
Can you reheat lemon pudding?
You can reheat lemon pudding, however, the sauce will soak into the pudding while it's in the fridge and then even more so while it's being reheated, so you won't have as much sauce as when it's served directly from the oven. For best results, serve immediately from the oven when first baked.
Can I make this in my Thermomix?
Yes absolutely! My Thermomix recipe is included along with the conventional recipe in the printable recipe card below.
Do I have to cook the pudding in a tray of water?
Cooking the pudding in a water bath means that the top will form a fluffy sponge layer, while the creamy lemon sauce will remain underneath. The water bath is essential for the layer of sauce to develop.
How do you know when the pudding is cooked?
The pudding is cooked when the top feels sponge-like but wobbly (due to the sauce underneath). It's important not to overcook the pudding as it will reduce the amount of sauce.
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Lemon Delicious Pudding
Ingredients
- 220 g (1 cup) caster sugar
- 125 g butter room temp
- grated zest of a lemon
- 4 eggs seperated
- 80 g (⅓ cup) lemon juice
- 75 g (½ cup) plain flour
- 310 g (1 ¼ cups) full cream milk
- icing sugar, cream or ice-cream, to serve
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
- Beat the caster sugar, butter and grated lemon zest together until pale and creamy.
- Beat in the egg yolks one by one.
- Beat in the lemon juice, plain flour and full cream milk. Set aside.
- Beat the egg whites until firm peaks have formed. Slowly mix through the lemon mixture with a spoon.
- Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
- Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
- Serve while warm with icing sugar, cream or ice-cream.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
- Place the caster sugar, butter and grated lemon zest into the Thermomix bowl and mix on Speed 5, 10 seconds. Scrape down the sides of the bowl and repeat for a further 20 seconds or until pale and creamy.
- With the blades turning on Speed 3, add in the egg yolks one by one through the MC hole.
- Add the lemon juice, plain flour and full cream milk through the MC hole and continue mixing for 10 seconds or until combined. Set aside.
- In a completely clean and dry Thermomix bowl, insert the butterfly and beat the egg whites on Speed 3.5 until firm peaks have formed. Slowly mix through the lemon mixture with a spoon.
- Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
- Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
- Serve while warm with icing sugar, cream or ice-cream.
Rita
Absolutely delicious! My 4 yr old granddaughter gave it the thumbs up. She also helped make it! Had to bake it bit longer than 25 mins, almost 15mins more. Might try 180 deg C next time.
Lucy
Hi Rita, im so glad you liked it! Yes you're right - all ovens are different so play around til you find what works in yours!
Heidi
Amazing! We have a lemon tree so a great way to use up some lemons
Lucy
Fantastic!