Lemon self-saucing pudding

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• Mellowmark

  11 January 2009

  Mellowmark rated and commented on this recipe

  

  Delicious! And I love the kitchen alchemy - the transformation into light spongy pudding and lemony custardy sauce. I use slightly different quantities [based on a Nicholas Clee recipe in Don't Sweat the Aubergine, adapted from Nigel Slater]: 100g butter 150g to 175g caster sugar 2 unwaxed lemons (zest and juice) Yolks of 6 eggs, whites of 4. 50g plain flour 500ml full cream milk

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• JNCWFood

  12 January 2009

  JNCWFood rated and commented on this recipe

  

  Mucked up slightly in making this recipe. The egg whites didn't whisk properly and in trying to rescue the situation added another egg white by a mistake. Nevertheless add to the mixture and cooked as per instruction. The whole thing turned out beautifully. Full of sauce and delicious. I don't reckon you need to whisk the egg whites at all and next time I shall just add the eggs whole. Feeling a bit ill this morning because my husband and I polished off the whole thing between us!!

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• vInDyA

  13 January 2009

  vInDyA rated and commented on this recipe

  

  I made this last night. Came out really well, no trouble at all. But it tasted a bit too bitter, as the amount of lemon zest used was too much. Will definitely make this again with less grated zest.

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• jools77

  13 January 2009

  jools77 commented on this recipe

  I tried this recipe for the first time the other day & I'm very impressed. I didn't quite believe I'd have the sauce layer like in the picture - but it worked perfectly & was absolutely gorgeous. Not too stodgy to have after a meal, but enough to leave you wonderfully satisfied. It also kept well in the fridge & reheated fine in a low oven (not that we had much left over!).

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• daviesx4

  17 January 2009

  daviesx4 rated and commented on this recipe

  

  Fantastic - and so easy to do. A real hit in this household.

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• alliekkc

  19 January 2009

  alliekkc rated and commented on this recipe

  

  Fantastic! So easy to make and everyone in the family enjoyed it. Making it again this week.

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• Cook1newrecipeeveryweek

  20 January 2009

  Cook1newrecipeeveryweek commented on this recipe

  Wow! The first pudding I've ever made - what a success. If I can make it, anyone can. I think I need to invest in an electric whisk though!

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• Cook1newrecipeeveryweek

  20 January 2009

  Cook1newrecipeeveryweek rated and commented on this recipe

  

  Ooops forgot to rate it

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• freckles

  20 January 2009

  freckles commented on this recipe

  made this for my( ex baker)husband and he was really impressed .the light sponge with thick lemony sauce is delicious and so easy to make. i had to use 2 lemons to get 100ml juice though. definatley make this again soon

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• freckles

  21 January 2009

  freckles rated and commented on this recipe

  

  forgot to rate this def 5 star

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• Hermione

  24 January 2009

  Hermione rated and commented on this recipe

  

  Fully deserving of its high rating. Enjoyed by all and our guests are going to look up the recipie on this website when they get home so they can make it. Love that I already had all the ingredients in the cupboard.

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• tricia

  25 January 2009

  tricia rated and commented on this recipe

  

  Absolutely delicious and so easy to make.

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• KatyFifield

  02 February 2009

  KatyFifield rated and commented on this recipe

  

  Recipe turned out perfectly first time and everyone demanded to know how it worked! Just the right sharpness, but lovely with some cold cream. I left the whisked egg whites too long and they had gone a bit gooey but it didn't seem to affect the sponge at all.

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• rosieb4u

  07 February 2009

  rosieb4u commented on this recipe

  Can someone tell me what capacity the baking dish should be

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• Laura

  08 February 2009

  Laura commented on this recipe

  Has anyone made this recipe in individual ramekins? If so, what did you adjust the cooking time to?

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• fondantfancy

  15 February 2009

  fondantfancy rated and commented on this recipe

  

  Just made this and I agree with the 5* rating - fabulous. Only thing was that a large souflee dish wasn't big enough for all the mixture so I ended up with 3 small ramekins as well. I cooked the small ones for 20 mins (big one for 40) and they were great - in fact better than the big one. The ratio of sauce to sponge is better.

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• Ros

  19 February 2009

  Ros rated and commented on this recipe

  

  Have been making this recipe for a long time. I originally found it in a Rose Elliot children's recipe book, in the late 1980s. What goes around comes around! Always a favourite with my family.

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• Smoothiestar

  20 February 2009

  Smoothiestar rated and commented on this recipe

  

  omg!This is the best lemon pudding we have ever made!I loved it and so did my family,but 1 thing when you are shopping for the ingredients buy 2 lemons not 1 because you'll need them to make a 100ml of lemon juice.As we only had 1 lemon we had to use one orange but hey Presto!It was a yummy scrummy fluffy citrus self-saucing pudding!

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• susi

  20 February 2009

  susi commented on this recipe

  I haven't made this yet but plan to tomorrow! I live in Spain and have plenty of lemons to use!! This may seem a stupid question but what size dish should I use? It doesn't say and I have never made a souffle

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• Leamac83

  23 February 2009

  Leamac83 rated and commented on this recipe

  

  Yum! Made this last night and it was delicious, i halved the recipe as was only making for 2 and only had a small dish but it seemed to work fine. I did adjust the cooking time but think i left it too long and it wasnt as saucey as it maybe should have been. Delicious none the less, will definatley make this again but in the bigger dish next time as i would have eaten it all anyway!!! :)

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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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