Lemon Delicious Pudding
Indulge in the zesty magic of Lemon Delicious Pudding, a timeless dessert that’s as comforting as it is captivating. This classic recipe combines the bright, tangy flavor of fresh lemons with a luscious two-layer texture—delicate sponge on top and velvety lemon sauce beneath. Made with simple ingredients like unsalted butter, caster sugar, and a generous squeeze of fresh lemon juice, this pudding is baked in a water bath to create its signature creamy consistency. Ready in just an hour, this easy-to-make treat is perfect for dinner parties or a weeknight indulgence. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for a dessert that’s irresistibly light, refreshing, and bursting with citrusy goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 60 grams unsalted butter
- 150 grams caster sugar
- 3 large eggs
- 50 grams all-purpose flour
- 250 ml whole milk
- 80 ml fresh lemon juice
- 2 lemons lemon zest
- 1 pinch of salt
Instructions
Preheat your oven to 180°C (350°F). Grease a 1.5-liter (6-cup) baking dish with butter and set it aside.
Separate the egg yolks from the egg whites, placing them into two separate bowls.
In a large mixing bowl, cream the butter and caster sugar together until light and fluffy.
Beat in the egg yolks one at a time to the butter mixture, ensuring each yolk is fully incorporated before adding the next.
Add the flour and salt to the mixture and mix until just combined.
Gradually stir in the milk, lemon juice, and lemon zest, mixing until smooth. The batter will appear runny—this is normal.
In a clean bowl, whisk the egg whites until they form stiff peaks. Gently fold the egg whites into the lemon batter, taking care not to deflate the mixture.
Pour the batter into the prepared baking dish, smoothing out the top with a spatula.
Place the baking dish into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath.
Bake for 35–40 minutes, or until the top is golden and set. The pudding should have a soft sponge layer on top and a sauce layer beneath.
Carefully remove the baking dish from the water bath and let it cool for 5–10 minutes before serving.
Serve warm with a dusting of powdered sugar or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 458 mg | 20% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 164.7 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 457 mg | 35% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 784 mg | 17% | |
*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.
