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Luscious lemon pudding with summer berries

Luscious lemon pudding with summer berries

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(13 ratings)

Prep: 15 mins Cook: 45 mins

Moderately easy

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: per serving

  • kcal401
  • fat14g
  • saturates7g
  • carbs65g
  • sugars58g
  • fibre1g
  • protein8g
  • salt0.36g
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Ingredients

  • 50g soft butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g caster sugar
  • 2 large lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g plain flour
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 150g blueberries
  • 2 tbsp blackcurrant cordial or 2 tbsp sugar

    Blackcurrants

    black-cuh-rant

    The most intensely coloured and flavoured of all currants, blackcurrants are highly aromatic and…

  • 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.

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Comments (25)

WillowTree83's picture
5

Made this for the first time and it was delicious. The sauce is like home-made lemon curd and the sponge is light. Used gluten-free flour and worked fine. Took closer to 40 mins to prepare but baked beautifully (even though I was nervous having never tried a Bain-Marie before) and was enjoyed by all. Will be doing again!

WillowTree83's picture
5

Forgot to rate: 5 stars.

WillowTree83's picture
5

Made this for the first time and it was delicious. Probably took closer to 40 mins to prepare, but was light and flavourful when finished. I was a bit anxious about using a Bain-Marie for the first time, but it was easy. The sauce tasted like home-made lemon curd: delicious. Really enjoyed it and will do again.

indigo1791's picture
5

Great recipe. Nice and easy. I copied another reviewer and made up the batter earlier in the day and beat the egg whites and added just before dinner so it was ready to eat warm afterwards.

westy1966's picture
5

I found this super easy to make and it turned out great. Will definitely make it again.

mrscbishopwilton's picture
5

This is delicious! Very easy to do, I had the batter pre mixed and just had to whisk egg whites, mix and then enjoy Sunday lunch whilst pudding was cooking. It was just as lovely cold.

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
5

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
5

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
5

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
4

a little too sweet

elizabethd's picture

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

jemmag's picture
5

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
5

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
5

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!!!!!!!!!!

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