Home
Recipes
School days citrus pudding

School days citrus pudding

Name: School days citrus pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 50g butter softened, plus extra for greasing; 200g caster sugar; zest 2 lemons or 2 limes or 1 grapefruit; 100ml lemon lime or grapefruit juice, or a mixture; 3 large eggs separated; 50g plain flour; 250ml milk; icing sugar for dusting (optional)

James Martin

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.8 out of 5.39 ratingsRate

loading...

Use lemon, lime or grapefruit in this squidgy baked dessert - a simple and nostalgic family pud

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sticky banana & maple cake

A star rating of 4 out of 5.15 ratings

Orange sorbet

A star rating of 4.7 out of 5.25 ratings

Ingredients

Nutrition

Units:

MetricUS

50g butter

softened, plus extra for greasing
200g caster sugar
zest 2 lemons or 2 limes or 1 grapefruit
100ml lemon

lime or grapefruit juice, or a mixture
3 large eggs

separated
50g plain flour
250ml milk
icing sugar

for dusting (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal432
fat17g
saturates9g
carbs61g
sugars53g
fibre1g
protein8g
salt0.4g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed – it may look a little curdled. Scrape into a bowl. Boil the kettle.
step 2

In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.

Recipe from Good Food magazine, January 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.39 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now