There’s nothing quite like a warm bowl of lemon delicious pudding to brighten up a chilly night. This old-fashioned favourite has a magical way of baking into two layers: a light, fluffy lemon sponge on top and a creamy, tangy sauce underneath. Comforting, zesty, and just a little bit fancy—it’s the kind of dessert that makes everyone think Grandma’s in the kitchen.
If you love cozy classics like my Sticky Date Pudding or the fruity goodness of Apple Sponge Pudding, this easy lemon delicious recipe will slot right into your dessert rotation.
Absolutely amazing recipe! I cooked it for my family tonight and they loved it!
- Tina
This easy lemon delicious pudding recipe is one of those timeless desserts that Australians and New Zealanders have been serving up for decades (you might even remember it from the CWA Lemon Delicious Pudding collection or the old Edmonds cookbook). What makes it so loved is its clever transformation in the oven: while it bakes, it separates into a soft sponge topping with a hidden self-saucing lemon custard beneath.
It’s quick to make, family-friendly, and can be served straight from the oven with cream or ice cream. Whether you’re cooking for a crowd, making a batch of mini lemon delicious puddings, or even halving it for lemon delicious for 2, it’s a dessert that never goes out of style.
If citrusy sweets are your thing, you might also like my Creamy Lemon Crumble Bars, Caramel Pudding or Classic No-Bake Lemon and Coconut Slice.
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Why You're Going To Love This Recipe
- Two desserts in one – a fluffy sponge on top, silky lemon sauce underneath.
- Quick & easy – prep in 10 minutes, bake in 30.
- Everyday ingredients – nothing fancy, just pantry staples and fresh lemons.
- Thermomix + conventional methods included – so no one misses out.
- Versatile – bake as one big pudding or divide into individual ramekins.
Pudding Ingredients
You’ll only need a handful of simple ingredients for this old fashioned lemon delicious pudding recipe. Most are pantry staples, but here are a few tips:
- Lemons – fresh is best! You’ll need both the zest/lemon rind and fresh lemon juice for that signature tang.
- Eggs – separate them carefully (egg whites whipped to stiff peaks are key to the fluffy sponge).
- Milk – use full-cream milk for a rich, creamy sauce.
Variations
- Gluten-Free Lemon Delicious – swap plain flour for a good quality gluten-free blend.
- Individual Serves – divide into ramekins (reduce cooking time to 20–25 minutes).
- Lemon Curd Twist – stir through a spoonful of lemon curd or marmalade for extra zing.
- Berry Boost – scatter raspberries or blueberries into the batter before baking.
How To Make Lemon Delicious
Making this self-saucing lemon pudding is easier than it looks. Here’s how:
- Step 1: Cream the base – beat butter, sugar and lemon zest until pale and fluffy.
- Step 2: Add yolks – mix in egg yolks one at a time.
- Step 3: Mix the batter – gently add lemon juice, flour and milk until combined.
- Step 4: Whip whites – in a separate bowl, beat egg whites to firm peaks.
- Step 5: Fold gently – stir whites into lemon mixture with a spoon (don’t overmix).
- Step 6: Bake in water bath – pour into dish, place in a larger pan filled halfway with boiling water. Bake 30 minutes until golden on top but wobbly underneath.
Top Tip
Don’t overbake—your pudding should be golden and spongey on top, but still soft and saucy beneath.
Recipe Tips
- Water bath – protects the pudding and keeps it soft and saucy.
- Mini puddings – reduce bake time if using ramekins.
- Testing for doneness – the cake top should spring back lightly while the base feels wobbly.
- Storage – best served fresh, but leftovers keep 2–3 days in the fridge.
- Reheating – warm gently in the oven, though the sauce will soak in a little.
- Freezing – not recommended (the sauce doesn’t survive freezing).
- Serving ideas – dust with icing sugar, serve with cream, vanilla ice cream, or fresh berries.
- Egg separation tip – make sure whites are in a completely clean bowl to whisk properly.
Lemon Delicious FAQs
It’s a classic Aussie/NZ dessert that bakes into a fluffy sponge top and a self-saucing lemon custard base.
Yes! See my Thermomix method below—super easy and fuss-free.
A 2L baking dish works best. For mini serves, use 6–8 ramekins.
Yes, but it’s best served straight from the oven. You can refrigerate for up to 3 days, though the sauce will soak in.
Fresh, juicy lemons (Eureka or Meyer) give the best flavour.
More Pudding Recipes
Puddings are the perfect comfort food! Try these ones too...
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Lemon Delicious
Ingredients
- 220 g (1 cup) caster sugar
- 125 g butter room temperature
- grated zest of a lemon
- 4 eggs separated, room temperature
- 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. Gently 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).
- Dust with icing sugar and serve while warm with 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 for 10 seconds on Speed 5. 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. Gently 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).
- Dust with icing sugar and serve while warm with cream or ice-cream.
Notes
- Water bath – protects the pudding and keeps it soft and saucy.
- Mini puddings – reduce bake time if using ramekins.
- Testing for doneness – top should spring back lightly while the base feels wobbly.
- Storage – best served fresh, but leftovers keep 2–3 days in the fridge.
- Reheating – warm gently in the oven, though the sauce will soak in a little.
- Freezing – not recommended (the sauce doesn’t survive freezing).
- Serving ideas – dust with icing sugar, serve with cream, ice-cream, or fresh berries.
- Egg separation tip – make sure whites are in a completely clean bowl to whip properly.
Sharon Lake says
Hi, do you need to cover the dish when cooking? Thanks
Lucy says
There's no need to cover the dish when cooking 🙂
Tina Andracchio says
Absolutely amazing recipe! I cooked it for my family tonight and they loved it
Margie Fulford says
How long does it take in the oven?
I missed that info somehow!
Lucy says
Hi Margie, all the info you need is in the recipe card (simply click the jump to recipe button at the very top).
Em says
Absolutely best-ever self saucing recipe i have ever tried, thank you, cannot wait to try self saucing chocolate pudding.
Shireen says
Hi,
Can I put this in the fridge before baking it in the day that I need it?
Lucy says
Hi there, you can prepare the mixture the day before, but it does need to be baked and then served immediately.
Carolyn Cross says
Made this regularly to feed 40 people every night.
Always a hit.
Made tonight for 8 people and used 3 passionfruit instead of the lemon juice.
Sensational
Lucy says
Ooh great idea!