Lemon self-saucing pudding

Latest comments and suggestions

Results 101-120

• Valn

  30 January 2010

  Valn rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paul

  10 February 2010

  Paul rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Andreana

  11 March 2010

  Andreana rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Krissy

  31 March 2010

  Krissy rated and commented on this recipe

  

  I did enjoy this, however I would have preferred it a tad more lemony for my liking. Will add more lemon juice and zest next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• clare

  02 April 2010

  clare commented on this recipe

  This is really really nice, its really easy to make and tastes great i would deffinetly reccomend it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• caro

  04 April 2010

  caro rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Liezel

  04 April 2010

  Liezel rated and commented on this recipe

  

  This is an amazing recipe! I served it at 1am at a dinner party, bad planning and too much wine on my part. I was instantly forgiven as the guests took their first bite. It is delicious, like a happy marriage between soufle and lemon meringue. I will make this many times in future, it is too good not to.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chrisam

  04 April 2010

  chrisam rated and commented on this recipe

  

  Easy and really, really tasty. Mine didn't take the 50mins but around 40.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cakeanyone?

  11 April 2010

  cakeanyone? rated and commented on this recipe

  

  This is a seriously delicious pudding. Did as suggested and used 50ml lemon juice and 50ml orange juice as well as the orange zest. Incredibly light..almost like a souffle. Guests took away the recipe!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CDC

  14 April 2010

  CDC rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• woobytuesday

  18 April 2010

  woobytuesday rated and commented on this recipe

  

  I made this yesterday for me and my boyfriend and it was beautiful. I used the juice of two lemons and the zest of one - my boyfriend said it was 'nice and lemony' he doesn't have a particularly sweet tooth though. I thought it was really delicious. The golden cakey bit on top was really light and the gooey curd underneath felt very indulgent - even though it's relatively low-fat compared to some gooey puddings. I'll definitely make it again. I took it out of the oven after 40 minutes rather than the recommended 45 to 50 and it was perfectly done.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• barneypooch

  20 April 2010

  barneypooch commented on this recipe

  Does anyone know how far in advance you can make the mixture? I want to serve this pud to guests tonight. It's now 4.35 and I want to put it in the oven about 8. Can I make the mixture now, shove it in the dish then leave it in the fridge till 8? I'm tempted to take a chance and I would if it was just for us; but I don't want to give my pals a soggy mess ;) I'm sure it would still taste delish but, well, I have my pride...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• barneypooch

  21 April 2010

  barneypooch rated and commented on this recipe

  

  To answer my own question (above) - yes, you can make it in advance! I must have eaten half the lemon puds known to man and this is the best. Ever. Part souffle, part sponge cake, part lemon-creme-brulee. Gawd, it's just delishus. And soooo easy. Great recipe for kids to make and give them the taste for cooking. I made this recipe last night for two of us (pigs) but there was some left over. I just had it for breakfast :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anca

  05 May 2010

  Anca rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MamaMoJo

  08 May 2010

  MamaMoJo rated and commented on this recipe

  

  YUM - a great favourite!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DrFabio

  16 May 2010

  DrFabio rated and commented on this recipe

  

  Sooooooo delicious! Don't be put off if you think it's too heavy - it was much lighter than you'd think from just looking at the pictures. I'll double the lemon zest next time too!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• roisinjh

  23 May 2010

  roisinjh rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Becca

  31 May 2010

  Becca rated and commented on this recipe

  

  I made this recipe last night in ramekins after looking through the comments for advice on cooking time. I quite liked the taste of the pudding (hence four stars) but I'm not sure if I should have cooked it for a bit longer because it seemed a bit too much like eating warmed up batter which wasn't immensely pleasant.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• susieg

  03 June 2010

  susieg rated and commented on this recipe

  

  No food processor available so did it all by hand. It was AMAZING!!! Really delicious. I'd probably do it with a touch less sugar next time but there will definitely be a next time! Yum yum yum:)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alexparker

  08 June 2010

  Alexparker commented on this recipe

  I made a complete hash of this when i made it yesterday - i curdled the milk by adding it to the lemon (i should know better!), the egg whites didn't whisk up very well, i missed out some of the flour and i completely forgot to put it in water in the baking tray until it had been cooking for ten mins. However, after all that, it still tasted delicious! AND it looked like the picture! I recommened checking at 30 mins - mine was done but it may have been the way i cooked it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.