Luscious lemon pudding with summer berries

Luscious lemon pudding with summer berries

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

Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 45 mins

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.
Try

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.

To serve

If you don't have any berries, serve with scoops of vanilla ice cream.

PER SERVING

401 kcalories, protein 8.0g, carbohydrate 65.0g, fat 14.0 g, saturated fat 7.0g, fibre 1.0g, sugar 58.0g, salt 0.36 g

Recipe from Good Food magazine, July 2009.

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Latest comments and suggestions

  • Binder photo Aunty Jan

    12 June 2009

    Aunty Jan rated and commented on this recipe

    1 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo cathgoodwin

    23 June 2009

    cathgoodwin rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo jemmag

    15 July 2009

    jemmag rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo flanv

    17 July 2009

    flanv rated and commented on this recipe

    5 stars

    Big hit!

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  • Binder photo linkevica

    20 July 2009

    linkevica rated and commented on this recipe

    4 stars

    a little too sweet

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  • Binder photo arfellian

    03 July 2011

    arfellian rated and commented on this recipe

    5 stars

    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.

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  • Binder photo thatolddog

    16 November 2011

    thatolddog commented on this recipe

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

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  • Binder photo Delythj

    14 February 2012

    Delythj rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Shantra

    18 March 2012

    Shantra rated and commented on this recipe

    5 stars

    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.

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  • Binder photo JUNE

    09 April 2012

    JUNE commented on this recipe

    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

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Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 45 mins

Ingredients

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PER SERVING

401 kcalories, protein 8.0g, carbohydrate 65.0g, fat 14.0 g, saturated fat 7.0g, fibre 1.0g, sugar 58.0g, salt 0.36 g

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