School days citrus pudding

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(5 ratings)

Prep: 20 mins Cook: 40 mins


Serves 4

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal432
  • fat17g
  • saturates9g
  • carbs61g
  • sugars53g
  • fibre1g
  • protein8g
  • salt0.4g
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  • 50g butter, softened, plus extra for greasing



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

  • 200g caster sugar
  • zest 2 lemons or 2 limes or 1 grapefruit



    Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…

  • 100ml lemon, lime or grapefruit juice, or a mixture



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

  • 3 large egg, separated
  • 50g plain flour
  • 250ml milk



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

  • icing sugar, for dusting (optional)

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  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.

  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.

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Comments (5)

bethanygrotto's picture

Cflithgow...I have done this recipe with limes, I prefer the taste over lemons to be honest, it was a bit sharper but I thought it worked well and cuts through the sweetness. I am not sure about grapefruit, it's my least favourite of the citrus fruits but I might give it a go, perhaps with a blood grapefruit if I can find any.

last edited: 11:36, 27th Jun, 2013
Hawie's picture

This was easy and delicious, and best of all - froze like a dream! I was worried that it couldn't possibly, and indeed it looked a little dry when I took it out of the freezer, but warmed gently through again was perfect! I served it with some diced mango and passionfruit, not because it needed anything but to make it go further and provide an alternative in case any of the kids didn't fancy the lemon - in fact everyone had both (with a little single cream) and it was a wonderful combination of flavours.
Has anyone done it with limes?

harrish's picture

Easy & tasty recipe. Thought it tasted a lot like the 'Self Saucing Lemon Pudding' also on this site & low and behold it's exactly the same but under a different name, still nice though!

suehib's picture

A really good finish to a Sunday dinner. I was worried as the batter was very runny and was poured not scraped into the baking dish but it came out perfect.

catswin's picture

I had some lemons that needed using so tried this recipe. Really easy - used all the juice from both lemons and it was just gorgeous. Will definitely make it again - I would be interested to know if this could be made with xylitol.
I am a huge fan of lemony puds and would always choose them over choclatey puds - so this one just hit the right spot. Both comforting and zesty.
I did it all by hand except the egg whites - which I used the beater for. It turns out like a huge bowl full of sponge topped lemon curd and really doesn't need anything else to go with it.

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