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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 21-40

• Cookery Book

  27 June 2008

  Cookery Book rated and commented on this recipe

  

  Amazing dessert - I hold it completely responsible for scuppering my bikini diet! So easy. So yummy. So why not try it....

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• JERI

  03 July 2008

  JERI commented on this recipe

  Easy and good. will try it again using oranges instead of lemons. I had 2 extra egg whites from another recipe that I added and it just made a thicker top.

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• sally

  05 September 2008

  sally rated and commented on this recipe

  

  Very easy, beautiful light sponge, excellent pudding.

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• siobhan

  19 September 2008

  siobhan rated and commented on this recipe

  

  Made this for my book group and everyone ended up licking their bowls and fighting over the remnants in the oven dish! A great success!

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• Gemma

  02 October 2008

  Gemma rated and commented on this recipe

  

  Made this last night without using a food processor. Was a bit worried at first it seemed very runny. Served to my guests and it came out perfect and tasted delicious light, tangy and great with cream.

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• Billie

  12 October 2008

  Billie rated and commented on this recipe

  

  Wow! What a pudding. Im quite nervous of making puddings and desserts, but this was so easy to do, and everybody loved it. I also used the juice of a small lime with the lemon to make up the 100ml. A delicious, light and refreshing finish to a meal, I am sure I will be making this lots in the future, I may even give it a go with some nice oranges for a different twist. Only thing I would do different is to use a smaller baking dish as the only pyrex one I had was fairly big, so you didn't get the depth, but this in no way impaired the quality of the pudding. Anyone who is nervous like me of making puddings, give this one a go, and it will improve your confidence no end. Fabulous.

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• Lisa Hopper

  01 November 2008

  Lisa Hopper rated and commented on this recipe

  

  This is definitely worth 5 stars! It has a real lemon kick and is rich in flavour but strangely enough, very light if you've eaten a large meal beforehand. I used 2 whole lemons and 1 orange to make up the 100ml of liquid which I'm glad I had to do because I think for me, without the orange to dilute the lemon, it may have been a little too sour! I also added one half orange zest as well as one whole lemon zest. Like some have suggested, I may even use just oranges next time! I cooked it for 45 mins on fan 160c and it was perfect! I used a hand held mixer instead of blender. Will definitely be making this again!

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• erinehm

  10 November 2008

  erinehm rated and commented on this recipe

  

  My mum used to make something exactly like this when I was a kid, I was thrilled to find the recipe again. It is brilliant comfort dessert, my husband can't talk while eating it he loves it so much. Nothing better for a rainy winter evening, I almost always have the ingredients on hand. I never bother with a food processor, the hand blender is fine. I'm sure a spatula, whisk and some elbow grease would make it happen without a hand blender!

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• Sharon

  12 November 2008

  Sharon commented on this recipe

  This is almost the same as a Jamie Oliver recipe and it is gorgeous. Have made it so many times - never fails!

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• marandha

  12 November 2008

  marandha rated and commented on this recipe

  

  Super easy & super tasty. I have a very prolific lime tree so I use limes instead of lemons & the result is a glorious, super tangy dessert. (You may need to adjust the lime amounts to taste depending on the type of limes used.) I also use the automatic "dessert" setting on my microwave when I'm in a hurry. The top isn't quite so light - but it's still a great hasty tasty pudding.

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• Jean

  16 November 2008

  Jean rated and commented on this recipe

  

  Really yummy, might try it with orange next time to see how that works. Very easy and tasty.

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• Antoinette

  18 November 2008

  Antoinette rated and commented on this recipe

  

  I halved the recipe for my hubby and I and reduced the amount of sugar. It was absolutely scrummongous! Part of the appeal was as well that it was so quick and easy to make (5 minutes job in the blender) but the result was magnificent. I will try variations of it with orange, or vanilla and Baileys.

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• peace_all

  21 November 2008

  peace_all rated and commented on this recipe

  

  Worked wonderfully, I wasn't sure how it would turn out but found that you needed to cook it long enough for the cake top to form properly, and let it cool slightly before serving so that the sauce will set. I will definitally make again.

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• teresag1963

  22 November 2008

  teresag1963 commented on this recipe

  Absolutely delicious. I did this for pudding today everyone loved it, I will definately be doing this again in the future.

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• teresag1963

  22 November 2008

  teresag1963 rated this recipe

  

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• sara

  09 December 2008

  sara rated and commented on this recipe

  

  lovely. definatley give this a try. really easy and tastes sooo good.

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• MarKettle

  13 December 2008

  MarKettle rated and commented on this recipe

  

  My family love this pudding! I've never used a food processor, just made the batter by beating with a wooden spoon and whisking the egg whites with an electric hand whisk. I've also made it with just one lemon and made the rest up with clementine juice, which resulted in a less sharp sauce but it was a little too sweet for some

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• archana

  15 December 2008

  archana rated and commented on this recipe

  

  the best pudding i have ever tasted..so rich.. amazing ..went very well with the guests..i have been asked the recipe numerous times..

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• SparklyJellyBaby

  18 December 2008

  SparklyJellyBaby commented on this recipe

  Oh my god this is amazing! I made it one Sunday afternoon as a trial run and am ashamed to say I ate the whole thing before the end of the day as it was so good!! This will certainly be making appearances in the future - most certainly on my hips...!

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• Sandra

  03 January 2009

  Sandra rated and commented on this recipe

  

  Made this for the first time tonight. Wasn't sure when I saw the batter but the finished result was absolutely gorgeous. I'll be making this time and time again!

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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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