Fastest-ever lemon pudding

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Good Food

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1. Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
2. Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.

Cheat's chocolate sponge

Beat 25g cocoa powder into the sponge mix instead of the lemon zest. If you have any chocolate in the cupboard, chop 25g chocolate roughly and stir through. Microwave as before. Meanwhile, put 4 tbsp readymade chocolate sauce into a bowl. Heat through, then pour over the pudding. Serve with ice cream or double cream.

Per serving

457 kcalories, protein 6g, carbohydrate 55g, fat 25 g, saturated fat 14g, fibre 1g, salt 0.75 g

Latest comments and suggestions

Results 21-40

• Kirstie

  22 May 2008

  Kirstie rated and commented on this recipe

  

  This is sooo easy and quick to make and tastes great!

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• Jojo

  20 June 2008

  Jojo rated and commented on this recipe

  

  Have made the chocolate version of this a few times, it is a really quick and easy pudding you can make on the spur of the moment. My little boys loves it, especially with custard! It is also great with icecream. Was great with chocolate drops in it too.

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• Emma

  30 June 2008

  Emma rated and commented on this recipe

  

  I was very sceptical about this recipe, even after reading all the great comments. As it was in the microwave I was sure that for me it would not work, maybe my dish was not the right size? Ping from the microwave and oh my god!! It was cooked all the way through, risen, light and fluffy. It did only take ten minutes. The sauce was lovely, and not even very much washing up. Brilliant recipe! I can't wait to experiment with chocolate, syrup, jam, sultanas etc. But I think I should probably limit myself to one a week!

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• Ginny

  02 July 2008

  Ginny commented on this recipe

  This looks great. Can I just ask what dish others have cooked this in? Would a smallish round pyrex bowl be ok? Thanks for any advice.

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• Cookery Book

  20 September 2008

  Cookery Book rated and commented on this recipe

  

  So quick and simple everyone thought I'd got it from M&S!

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• tags2k

  22 September 2008

  tags2k rated and commented on this recipe

  

  Delicious! Just when you think you've been overwhelmed with making the main meal, you remember that there's always room for this beauty - such great results for such little effort!

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• Emz

  01 October 2008

  Emz rated and commented on this recipe

  

  Lovely recipe and so easy to make. We had it with custard and it was delicious. Will try the chocolate version next time.

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• kevin & mark

  09 October 2008

  kevin & mark commented on this recipe

  Now I am not a cook, but this is easy! Very tasty and tangy. guests love it! The Chocholate one is good too, but the lemon sponge is fab!!

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• Chef Tara

  20 December 2008

  Chef Tara rated and commented on this recipe

  

  Easy to make, but not a centre piece for a dinner party.

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• bonbon

  27 January 2009

  bonbon rated and commented on this recipe

  

  made the chocolate version.... brilliant... never have to go without desert again!!

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• Steph & Matt

  30 January 2009

  Steph & Matt rated and commented on this recipe

  

  WOW!!! this recipe is amazing !!!! My kids loved it! and it's so easy to make and i also love the chocolate one too! x

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• Don

  19 February 2009

  Don commented on this recipe

  I do this recipe with treacle/golden syrup, various different jams and I've even used Maple syrup. All of them delicious. Kids love it with ice cream. Just halve all the ingredients if you want to make it for 2 people.

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• jennie m

  20 February 2009

  jennie m commented on this recipe

  made the chocolate version with chocolate buttons in - perfect for that cakey moment! husband genuinely amazed!

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• sinead

  22 February 2009

  sinead rated and commented on this recipe

  

  Loved it both the lemon and the chocolate version. Think i might try orange next.

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• Janeinfrance

  25 February 2009

  Janeinfrance commented on this recipe

  Hi, this sounds amazing, but I'm a microwave novice - do you have to cover the bowl with clingfilm?

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• yummum

  28 February 2009

  yummum rated and commented on this recipe

  

  Yum yum! So simple to make and so fast! Didn't have any lemons so substituted lemon zest with a tablespoon of lemon curd and it gave it a lovely zingy taste. Also just put lemon curd in the bottom of a pudding bowl before microwaving so it melted into the pud when I turned it out. Easy peasy lemon (curd) squeezy!

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• crcfle

  29 March 2009

  crcfle rated and commented on this recipe

  

  Tried the chocolate version of the cake and was amazed by the way it turned out. Used a 7 1/2" round pyrex shallow dish. Only got a cheap 700w microwave, so cooked it for 4 mins.Quick to make and extremly light and fluffy. I thought I would need to cover it and expected a choc covered microwave, but turned out great uncovered. Not a recipe for a dinner party, but great for the kids or after a family dinner. Looking forward to experimenting with the recipe and trying the Lemon and orange versions. Give it a try.

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• littlechef

  23 April 2009

  littlechef commented on this recipe

  yum! made it two nights in a row-it was that good! really quick too. I was a bit dubious about microwaving it all, but it turned out just fine! It's more like a kind of sponge cake than a pudding, but it's nice. The second time I made it I used gluten-free plain flour and a teaspoon of bicarb of soda, it still turned out a treat, not stiff at all!

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• turnip

  17 May 2009

  turnip commented on this recipe

  Can you bake this in the oven?

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• turnip

  17 May 2009

  turnip commented on this recipe

  Can you bake this in the oven?

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Ingredients

• 100g caster sugar
• 100g softened butter
• 100g self-raising flour
• 2 eggs
• zest 1 lemon
• 1 tsp vanilla essence
• 4 tbsp lemon curd
• crème fraîche or ice cream, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 4 mins

Ingredients

• 100g caster sugar
• 100g softened butter
• 100g self-raising flour
• 2 eggs
• zest 1 lemon
• 1 tsp vanilla essence
• 4 tbsp lemon curd
• crème fraîche or ice cream, to serve

Per serving

457 kcalories, protein 6g, carbohydrate 55g, fat 25 g, saturated fat 14g, fibre 1g, salt 0.75 g

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