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1. Video tutorial: Creaming butter and sugar

1. Heat the oven to 180C/fan 160/gas gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, egg yolks, flour and milk one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the two mixtures together.
2. Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a sort of gooey lemon curd below. Remove the dish from the tray, dust with icing sugar and serve hot, with or without cream.

Per serving

441 kcalories, protein 9.1g, carbohydrate 68.2g, fat 16.5 g, saturated fat 8.5g, fibre 8.5g, salt 0.43 g

Latest comments and suggestions

Results 1-20

• Becca

  30 March 2008

  Becca commented on this recipe

  I didnt have a food procesor so i used a wisk, but my mix didnt turn out firm at all, but i tryed it anyway, and it turd out really good. mine turned out more like a lemon creme brue lay with a cake lid, but it was amazing.

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• Carol

  31 March 2008

  Carol rated and commented on this recipe

  

  I also didn't have a blender but improvised and it was absolutely fabulous! My husband wouldn't leave it alone (hot or cold) and is now insisting that I make it on a regular basis. My advice to anyone looking at this recipe is ....just do it...it's so easy and your 'street-cred' will soar! Yummy!!!!!!

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• sharon pollard

  31 March 2008

  sharon pollard rated and commented on this recipe

  

  This recipe is a must to try for any lemon lover and is soooo easy, I also did not use a food processor, just a whisk and it turned out divine and tasted just gorgeous....i will be making this again this weekend my family loved it, at the time I also i found that 1 lemon was not enough to get 100ml of lemon juice so i topped it up with jif lemon as that is all i had in, but it turned out fine.

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• kat24k

  03 April 2008

  kat24k commented on this recipe

  Oh. My. Gosh. Not too sweet...not too sour...not too heavy...not too light... Perfect!!!! (and so 'spring-like!')

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• kandjsykes

  04 April 2008

  kandjsykes rated and commented on this recipe

  

  My son made this in no time at all without a food processor. He was a bit worried that the butter and sugar would not cream very well by hand with the large volume of sugar to butter but once the other ingredients were added it was better. He made the batter without the lemon juice about an hour ahead and then added the lemon juice and beat the egg whites just before he was ready to cook it. The result was great and we will definitely make this again.

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• evie.58

  10 April 2008

  evie.58 rated and commented on this recipe

  

  Amazing, light and fluffy and soooo tasty, would eat again and again.

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• Shan Pickard

  12 April 2008

  Shan Pickard commented on this recipe

  This is a fab dessert made even better if you put a handful of blackberries in the bottom of the dish before putting in the oven.

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• Penny

  25 April 2008

  Penny rated and commented on this recipe

  

  amazing and so simple, it was so lemony just from one lemon, my 5yr old loved it

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• miss.moss

  28 April 2008

  miss.moss rated and commented on this recipe

  

  My first self-saucing pudding, and now I am addicted! This one was a bit sweet, but we loved it anyway. I had to cook it longer, as using an electric oven, but otherwise followed the recipe to the letter.

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• Kripali

  29 April 2008

  Kripali rated and commented on this recipe

  

  delicious and easy to make - perfect!!!

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• daltonj

  30 April 2008

  daltonj commented on this recipe

  This was really nice , loved it , will do it again

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• barbichef

  01 May 2008

  barbichef commented on this recipe

  Tried this last night and OoooooooH! wonderful. Easy to make as long as one gets everything ready first. Made it in a non fan assisted oven, just turned the pud round a few times during cooking. Calor gas oven, took 50 mins on gas mark 4. I used juice of two lemons and one lime. Also the lime peel grated. I will make this again for visitors. Is a lovely all year round pud and not too filling. We did have lashings of double thick cream also!

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• barbichef

  01 May 2008

  barbichef rated and commented on this recipe

  

  Forgot to rate, sorry!

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• lesley

  03 May 2008

  lesley rated and commented on this recipe

  

  this is so simple but tastes great, dont no how it works who cares its lovely, will be making again.

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• rmansford

  05 May 2008

  rmansford rated and commented on this recipe

  

  I used a hand blender for this recipe. It was super easy to make and really yummy! Will definitely be making it again.

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• virginia

  09 May 2008

  virginia rated and commented on this recipe

  

  I'm very pleased with this pudding, my family loved it and it was so easy to make. Big success!

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• Sarah

  24 May 2008

  Sarah commented on this recipe

  Lovely! I made this for friends this afternnon. So easy to make, I didn't need the full cooking time - it was cooked perfectly after 35 minutes. WIll definitely make again

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• steph

  03 June 2008

  steph rated and commented on this recipe

  

  Followed the recipe, it turned out really well. It's a sweet and refreshing dessert my husband loved it and had a second helping, will do this again.

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• chutchinson

  05 June 2008

  chutchinson rated and commented on this recipe

  

  tastes fab, will defiantly make again soon

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• msmooo

  22 June 2008

  msmooo commented on this recipe

  Well what can I say, we made it 3 times in one week, which is not bad for our non dessert household! A very easy zingy dessert, amazing with a blob of vanilla ice cream. Definitely going to be a well used recipe.

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http://www.bbcgoodfood.com/recipes/5781/

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Ingredients

• 50g butter
• 200g caster sugar
• 1 lemon , zested
• 100ml lemon juice (include the zest from the zested lemon)
• 3 eggs , separated
• 50g plain flour , sifted
• 250ml milk
• icing sugar for dusting

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour

Ingredients

• 50g butter
• 200g caster sugar
• 1 lemon , zested
• 100ml lemon juice (include the zest from the zested lemon)
• 3 eggs , separated
• 50g plain flour , sifted
• 250ml milk
• icing sugar for dusting

Per serving

441 kcalories, protein 9.1g, carbohydrate 68.2g, fat 16.5 g, saturated fat 8.5g, fibre 8.5g, salt 0.43 g

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