Lemon Self Saucing Pudding

Lemon self-saucing pudding recipe

Zesty lemon and oranges help fill the gap when there\\\'s not much homegrown fruit available


  • butter - 50g 
  • caster sugar - 200g 
  • lemon , zested - 1 lemon juice (include the zest from the zested lemon) - 100ml eggs , 
  • separated - 3 
  • plain flour , sifted - 50g 
  • milk - 250ml
  • icing sugar for dusting - 


  1. Heat the oven to 180C/fan 160/gas gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. 
  2. Add the lemon juice, egg yolks, flour and milk one by one until you have a smooth batter. 
  3. Whisk the egg whites until firm but not stiff, and fold the two mixtures together. Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. 
  4. Bake for 45-50 minutes until the top is lightly browned and set and there is a sort of gooey lemon curd below. Remove the dish from the tray, dust with icing sugar and serve hot, with or without cream.

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