Luscious lemon pudding with summer berries

Recipe uploaded by

Sara Buenfeld

5 ratings

Recipe by Sara Buenfeld

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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.

If you don't have a food processor...

Use an electric hand whisk to beat the butter, sugar, lemon zest and juice with the egg yolks and flour, then gradually beat in the milk.

PER SERVING

401 kcalories, protein 8g, carbohydrate 65g, fat 14 g, saturated fat 7g, fibre 1g, salt 0.36 g

Latest comments and suggestions

• Aunty Jan

  12 June 2009

  Aunty Jan rated and commented on this recipe

  

  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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• sioden

  12 June 2009

  sioden commented on this recipe

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

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• Woody

  15 June 2009

  Woody commented on this recipe

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

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• Lizzie L

  17 June 2009

  Lizzie L commented on this recipe

  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.

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• Pam

  18 June 2009

  Pam commented on this recipe

  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

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• Jess

  20 June 2009

  Jess commented on this recipe

  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!!!!!!!!!!

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• cathgoodwin

  23 June 2009

  cathgoodwin rated and commented on this recipe

  

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

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• cathgoodwin

  23 June 2009

  cathgoodwin commented on this recipe

  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!

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• JOOLES

  29 June 2009

  JOOLES commented on this recipe

  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?

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• JOOLES

  29 June 2009

  JOOLES commented on this recipe

  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!

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• jemmag

  15 July 2009

  jemmag rated and commented on this recipe

  

  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!

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• Lizzie L

  16 July 2009

  Lizzie L commented on this recipe

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

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• flanv

  17 July 2009

  flanv rated and commented on this recipe

  

  Big hit!

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• linkevica

  20 July 2009

  linkevica rated and commented on this recipe

  

  a little too sweet

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

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

PER SERVING

401 kcalories, protein 8g, carbohydrate 65g, fat 14 g, saturated fat 7g, fibre 1g, salt 0.36 g

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