Luscious lemon pudding with summer berries

Luscious lemon pudding with summer berries

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(8 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Moderately easy

Servings

Serves 4

You'll have most of the ingredients for this sumptuous pudding in your cupboard and fridge already. A great recipe for kids to help with

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
401
protein
8g
carbs
65g
fat
14g
saturates
7g
fibre
1g
sugar
58g
salt
0.36g

Ingredients

  • 50g soft butter, plus extra for greasing
  • 200g caster sugar
  • 2 large lemons
  • 3 large eggs
  • 50g plain flour
  • 300ml milk
  • 200g strawberries
  • 150g blueberries
  • 2 tbsp blackcurrant cordial or 2 tbsp sugar
  • icing sugar, for dusting

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Method

  1. Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl.
  2. Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below. Halve and squeeze the juice from the lemons – you need 100ml, so make up with a splash of water or more juice.
  3. Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the butter, sugar and zest in a food processor until creamy. Add the juice, whizz again; then, with the motor still running, tip in the yolks, flour and milk to form a smooth batter.
  4. Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don’t knock out all the air from the whites. Don’t worry if it looks a bit lumpy.
  5. Pour the mixture into the buttered dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie). Ask an adult to help you with this bit. Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.
  6. While the pudding is baking, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put in a bowl with the blueberries, then spoon over the cordial or sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries.

Recipe from Good Food magazine, July 2009

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Comments

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juneparr's picture

Made this for the family on Easter Saturday, proved to be a big favourite. May try it in ramekin dishes next time, would be easier forom the serving point of view

shantra's picture
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Made this for Mother's Day today and it went down a storm. I'll have to practice to get the prep time down to 10 minutes but it's a delicious pudding and well worth the effort. I added some Creme de Cassis and raspberry coulis to the blueberry, raspberry and strawberry jsut to make it even more special.

delythjones8's picture
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Love this recipe have made all winter as a light pud to follow a hearty meal. Have made in small ramekins for entertaining, all the kids like it which is always a good sign.

thatolddog's picture

Unbelievably good. Several dinner parties with this and all the cooks in the room were asking for the recipe. Delicious.....

arfellian's picture
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Love this pudding, I've made it so many times and it's never gone wrong, even though I'm only a novice cook! Have never done the berry thing, the pudding itself is never around long enough! Comes together quite quickly, all the ingredients are ones I have hanging around anyway, and even though I seem to use a different earthenware dish every time I have found that the size and depth of tin makes little difference. A winner.

linkevica's picture
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a little too sweet

flanneryv's picture
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Big hit!

elizabethd's picture

Thank you Jess I will try out your suggestion for adapting the recipe.

jemmag's picture
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I made this dairy free by using alpro and pure spread, it was delicious! Tart yet sweet, went very well with the berries! Will make again and again! I used a pyrex lasagna dish as was also very confused by the size in the recipe, I think anything it fits in and is ovenproof works fine. Also tasted amazing cold the next day!

jburton's picture

ooooo a follow on from my last message
I may make this an adult pud by not using blackcurrant cordial but using creme de cassis, simply yum yum yum. I used it in my summer pudding and it was amazing!

jburton's picture

I would love to make this but im a tad confused as to what size tin to use.
I thought maybe usuing a non stick sponge/cake tin, 20cm???,
Any suggestions?

cathgoodwin's picture
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Aunty jan is right though, it is quite a thin sponge, but in my opinion the gooey lemony bit is the best part of the dish!

cathgoodwin's picture
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I made this tonight and it was fantastic. Only took about 10 mins prep too! Serve with lashings of double cream

girlygirl's picture

Hi Lizzie L,
I am gluten- free and dairy free too and i made this pudding using the same amount of doves farm gluten free flour, pure spread and adding a little extra soya milk and it turned out fine. We all loved it!!!!!!!!!!

sevejvnlv's picture

I have another version of this which is very similar and is one of the family's favourites - we always have it with ice cream. This recipe is equally as good and will be used many times I'm sure

elizabethd's picture

This looks delicious - I'd love to make something similar but it would need to be gluten-free as I'm a coeliac. Would be very grateful for any suggestions.

annie01332's picture

This is like Jamie Olivers Lemon Curdy Pud - absolutely gorgeous served with coconut ice cream!!

sioden's picture

This sounds and looks very much like the lemon self-saucing pudding (which is amazing) - anybody know if this is similar?

menhinickj's picture
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Although I used the correct quantities and dish size ,this turned out to be very runny with a very thin sponge topping. Will not make again.
disappointing.

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