Self Saucing Lemon Pudding
Lemon pudding
Ingredients
Serves 4 - Ready in 1 hour 45 minutes
  • 50g butter
  • 200g caster sugar
  • 1 lemon, zested
  • 100ml lemon juice (include the juice from the zested lemon)
  • 3 eggs, separated
  • 50g plain flour, sifted
  • 250ml milk
  • 1 tsp vanilla essence
  • icing sugar, for dusting
  • double cream, to serve


  1. Heat the oven to 180c/160c fan/gas mark 4. Mix together the butter, sugar and lemon zest until pale and creamy in a food processor.
  2. Add the lemon juice, egg yolks, flour, milk and vanilla one by one until a smooth batter is formed.
  3. In a separate bowl whisk the egg whites until firm, but not stiff. Fold them into the batter mixture.
  4. Pour the mixture into a buttered ovenproof baking dish, and place into a baking tray half filled with hot water. Bake for 45-50 minutes, until the top is golden and set and the is a lemon curd below. Dust with icing sugar and serve hot with cream.
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Lemon Pudding


Lemon Pudding Recipe

CASTER SUGAR 2 Kg   Bag
CASTER2
£3.95 1x2kg
MEADOWLAND DOUBLE 12X1LTR
MEADOW
£46.38 12x1ltr
PLAIN FLOUR  1 x 1.5 Kg
FLOUR15
£1.75 1x1.5kg
REAL LEMON JUICE 24x380ml
LJ
£16.10 24x380ml
SILVER SPOON ICING SUGAR 1x3KG
ICINGS3
£5.20 1x3kg
Un - Salted  250 GM BUTTERS (40)
LBUTTER1
£80.25 1x40
VANILLA FLAV.ESSENCE 1x500 ml
VANESS
£3.80 Each
Viva  SEMI SKIM  MILK 12X1LTR
SSMILK4
£12.10 12x1ltr