Lemon and Vanilla Puddle Pudding
Indulge in the cozy decadence of Lemon and Vanilla Puddle Pudding, a luscious dessert that combines a fluffy, golden sponge layer with a zesty, citrus-infused sauce hidden beneath. This unique self-saucing pudding features the bright, tangy flavor of fresh lemons balanced by a hint of fragrant vanilla, creating a harmony of sweet and tart in every bite. Made with pantry staples like butter, sugar, eggs, and milk, this irresistible pudding is surprisingly simple to prepare, requiring just 15 minutes of hands-on time before baking. The magic happens as it cooks in a water bath, forming two distinct layers—an airy sponge top and a velvety lemon sauce base. Perfect for dinner parties or cozy family dinners, serve this dessert warm with a dusting of powdered sugar for a visually stunning and utterly comforting treat. A must-try for lemon dessert lovers!
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Recipe Information
Ingredients
- 60 grams unsalted butter
- 120 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 whole lemons
- 60 grams all-purpose flour
- 240 milliliters milk
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and grease a 1.2-liter pudding dish (or an 8x8-inch baking dish) with butter.
In a large mixing bowl, cream the butter and granulated sugar together until pale and fluffy, using either a hand whisk or an electric mixer.
Separate the eggs, placing the yolks into the butter and sugar mixture and reserving the whites in a separate clean bowl.
Add the vanilla extract, the zest of both lemons, and the juice from one lemon into the butter and sugar mixture. Mix thoroughly.
Gently fold in the flour into the mixture until well incorporated.
Gradually add the milk, stirring gently to create a smooth batter. The batter might seem thin, but this is normal.
In the separate bowl, whisk the egg whites until stiff peaks form. Carefully fold the whisked egg whites into the batter in three additions, ensuring you do not deflate the mixture.
Pour the batter into the prepared pudding dish and place it in a larger roasting pan. Create a water bath by filling the roasting pan with enough hot water to reach halfway up the sides of the dish.
Bake the pudding in the preheated oven for 35 to 40 minutes, or until the top is golden, puffed, and set while the bottom remains saucy.
Remove from the water bath and let it cool for 5 to 10 minutes before serving.
Dust the top with powdered sugar if desired and serve warm, scooping out portions to reveal the lemony sauce underneath.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 151.0 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 417 mg | 32% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
