baked lemon puddings

baked lemon puddings

baked lemon pudding

These baked lemon puddings are simply delicious!

  • 45 mins
  • 6
  • Intermediate


  • melted butter, for greasing
  • 4 eggs, separated
  • 15ml lemon rind, finely grated
  • 160ml fresh lemon juice
  • 330ml milk
  • 250ml self-raising flour
  • 250ml castor sugar
  • icing sugar, to dust
  • thick cream, to serve


  1. Preheat oven to 180°C. Brush 6 x 250ml ovenproof dishes with melted butter.
  2. Whisk the egg yolks, lemon rind, lemon juice, milk, flour and 160ml castor sugar together in a bowl until smooth and combined.
  3. Using an electric beater, beat the egg whites in a clean, dry bowl until soft peaks form. Beat in the remaining castor sugar until the egg white turns thick and glossy.
  4. Fold half the egg white mixture into the lemon mixture. Fold in the remaining egg white mixture and divide among the prepared dishes.
  5. Place in a roasting pan and add enough boiling water to the pan to come halfway up the sides of the dishes. Bake for 35 minutes, or until golden.
  6. Dust with icing sugar and serve with cream.

Magazine issue date: July, 2019