Baked Lemon Pudding

Name: Baked Lemon Pudding
Cook time: 25 min
Total time: 25 min
Cuisine: International
Ingredients: 30 g Unsalted butter (soft); 115 g Caster sugar (normal or golden); 1 large Lemon*; 2 Eggs; 25 g Self-raising flour; 115 ml Milk (full fat is best); ¼ tsp Cream of tartar**; For dusting Icing sugar

Love Baking Over a year ago 2,383 views

Cook: 25 mins

Dessert

Ingredients

30 g Unsalted butter (soft)
115 g Caster sugar (normal or golden)
1 large Lemon*
2 Eggs
25 g Self-raising flour
115 ml Milk (full fat is best)
¼ tsp Cream of tartar**
For dusting Icing sugar

Accompaniment

Description

Indulge in the delightful simplicity of this baked lemon pudding, where a fluffy lemon sponge meets a luscious layer of tangy lemon curd, all created from a single mix. As it bakes, the pudding rises beautifully, forming a golden top that invites you to dig in. Serve it warm, dusted with a touch of icing sugar, or enjoy it chilled for a refreshing treat that’s perfect any time of year. Whether paired with cream, crème fraîche, or a scoop of vanilla ice cream, this dessert is sure to brighten your day.

Method

1
Preheat the oven to 180°C.
2
Lightly grease a medium baking dish (approx. 750 ml capacity) with a little of the butter, then place the dish in a roasting tin.
3
Put the rest of the butter in a mixing bowl with the sugar and grated lemon zest and beat well for at least a minute with electric beaters.
4
Whilst beating, gradually pour in the lemon juice. Don't worry if it looks like it is a little curdled.
5
Add the egg yolks and beat well.
6
Sift in the flour and fold in with a metal spoon.
7
Pour in the milk, a little at a time, beating until smooth.
8
Put the egg whites in a separate bowl, add the cream of tartar and whisk to soft peaks.
9
Add the whisked egg whites to the other mixture, a spoonful at a time, and fold together gently.
10
Pour the mousse-like mixture into the prepared dish.
11
Pour hot water into the tin, almost to the top of the baking dish.
12
Bake for 20-25 minutes until risen and starting to brown on top.
13
Dust with a little icing sugar and serve warm, either on its own or with cream / creme fraiche / vanilla ice cream.
14
Also good cold, although the texture will change as the 'curd' firms up.

Chef's Tips

* Or 1 1/2 small ones. (50-60 ml juice).
** Not essential. Apparently it acts as a 'stabiliser' for the egg whites. The only difference I find is that they whisk more quickly. No don't find it makes any difference to the finished pudding.
**Normally, you would beat butter and sugar 'until fluffy / creamy' but this doesn't happen with such a small amount of butter compared to sugar.

To serve 6, double the quantities, use a larger dish (1.5-1.75 litre capacity) and bake for 40 minutes.