Uploaded July 2026 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/lemon-delicious-pudding
Experience the magic of self-saucing Lemon Delicious Pudding! One batter separates into a light soufflé-like sponge with silky lemon custard sauce underneath. And not just a wimpy amount of sauce. This comes with PLENTY of sauce!!
And a recent discovery - it reheats perfectly, so this is a dinner party dream, especially if you make it in ramekins.
I also like that no forward planning is needed to bring things to room temperature. Butter, eggs and milk are all used fridge cold!
Hope you get a chance to try it - N x ❤️
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LEMON DELICIOUS PUDDING
A soft souffle-like cake plus PLENTY of lemon custard sauce from one magic batter!
60g / 4 tbsp unsalted butter, cut into ~1cm / 0.4" cubes
1 cup caster sugar / superfine sugar (200g)
1 tbsp lemon zest
1/2 cup lemon juice (2 large lemons)
1/2 tsp vanilla extract, optional
Pinch of salt
3 large eggs (~50-55g/2oz each in shell), separated (fridge cold fine)
1 1/2 cups milk, full fat is best but low fat ok, fridge cold fine (375 ml)
1/3 cup plain flour / all-purpose flour (50g)
SERVING
Whipped cream (use 3/4 cup cream) or creme fraiche
Decorate – icing sugar (recommended), small lemon slices, raspberries, mint sprigs
1. Microwave butter until almost melted, then whisk to finish melting using residual heat. Whisk in sugar, lemon zest, vanilla and salt. Then whisk in eggs and lemon juice. Whisk in flour until lump free, then whisk in milk. It will be a very thin batter.
2. Beat egg whites to stiff peaks (upright Santa hats, not floppy elf hats). Fold into the batter – some little small lumps ok.
3. Pour into a 5 – 6 cup dish (1.25 – 1.5L/qts), or ladle into 6 x 200 – 250ml/7-8oz ramekins*. Place in a pan and fill halfway up with boiling water. Bake 180°C/350°F (160°C fan) for 35 min (ramekins 30 min). Rest 5 min, dust with icing sugar, serve with dollop of whipped cream or crème fraiche!
MAKE AHEAD – Bake per recipe, fully cool. Fridge until required, then microwave gently to warm – lemon custard sauce will loosen and sponge will spring back!
Recipe ⬇️ or PRINT: recipetineats.com/lemon-delicious-pudding
Experience the magic of self-saucing Lemon Delicious Pudding! One batter separates into a light soufflé-like sponge with silky lemon custard sauce underneath. And not just a wimpy amount of sauce. This comes with PLENTY of sauce!!
And a recent discovery - it reheats perfectly, so this is a dinner party dream, especially if you make it in ramekins.
I also like that no forward planning is needed to bring things to room temperature. Butter, eggs and milk are all used fridge cold!
Hope you get a chance to try it - N x ❤️
-------------------------
LEMON DELICIOUS PUDDING
A soft souffle-like cake plus PLENTY of lemon custard sauce from one magic batter!
60g / 4 tbsp unsalted butter, cut into ~1cm / 0.4" cubes
1 cup caster sugar / superfine sugar (200g)
1 tbsp lemon zest
1/2 cup lemon juice (2 large lemons)
1/2 tsp vanilla extract, optional
Pinch of salt
3 large eggs (~50-55g/2oz each in shell), separated (fridge cold fine)
1 1/2 cups milk, full fat is best but low fat ok, fridge cold fine (375 ml)
1/3 cup plain flour / all-purpose flour (50g)
SERVING
Whipped cream (use 3/4 cup cream) or creme fraiche
Decorate – icing sugar (recommended), small lemon slices, raspberries, mint sprigs
1. Microwave butter until almost melted, then whisk to finish melting using residual heat. Whisk in sugar, lemon zest, vanilla and salt. Then whisk in eggs and lemon juice. Whisk in flour until lump free, then whisk in milk. It will be a very thin batter.
2. Beat egg whites to stiff peaks (upright Santa hats, not floppy elf hats). Fold into the batter – some little small lumps ok.
3. Pour into a 5 – 6 cup dish (1.25 – 1.5L/qts), or ladle into 6 x 200 – 250ml/7-8oz ramekins*. Place in a pan and fill halfway up with boiling water. Bake 180°C/350°F (160°C fan) for 35 min (ramekins 30 min). Rest 5 min, dust with icing sugar, serve with dollop of whipped cream or crème fraiche!
MAKE AHEAD – Bake per recipe, fully cool. Fridge until required, then microwave gently to warm – lemon custard sauce will loosen and sponge will spring back!
