Lemon Pudding Recipe
6
50 minutes
This light and airy lemon pudding (also known as Lemon Dainty or Lemon Surprise) is a fresh, zesty lemon dessert that’s perfect after a big meal. Bake it in one dish or individual ramekins for easy single‑serve puddings. This simple recipe can be made dairy‑free with alternative milk and is quick enough to whisk together just before serving your main course.
Pair it with fresh berries or cream for a beautifully balanced lemon pudding recipe that’s sweet, tangy and effortlessly crowd‑pleasing.
Method
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1
Preheat your oven to 190°C (170°C fan) and lightly grease six medium sized ramekins with Mellow Yellow Rapeseed Oil.
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2
In a mixing bowl, mix together your egg yolks, sugar, lemon zest and oil. Once combined, add your flour and mix again. Then stir in your milk and lemon juice gradually.
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3
In a clean bowl, whisk the egg whites to soft peaks and then gently fold into your lemon mixture.
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4
If cooking in one large dish, pour into your dish and bake for 35-45 minutes until golden and spongey on top.
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5
If cooking in ramekins, divide between six ramekins and place into a roasting tin. Half fill the tin with boiling water and bake for 35-45 minutes or until golden and spongey.
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6
Serve and enjoy!
Ingredients
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50g Mellow Yellow cold pressed rapeseed oil, plus extra to grease
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125g golden caster sugar
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2 lemons, zest and juice
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2 large eggs, seperated
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50g self-raising flour
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300ml semi-skimmed milk
