Recipe uploaded by

71 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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 81-96

• George

  02 August 2009

  George rated and commented on this recipe

  

  Gorgeous! My husband said this was his "new favourite pud" so it's gonna be regular in this house! Beautifully light as well - fab!

  Flag as inappropriate

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

  Your name: Reason:
• Kathryn G

  22 August 2009

  Kathryn G rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• Claire Wood

  02 September 2009

  Claire Wood rated and commented on this recipe

  

  This is my most favourite pudding ever. I've made it 3 times so far and it is delicious. It will be made on a regular basis from now on and is a family favourite already.

  Flag as inappropriate

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

  Your name: Reason:
• Ginger Cat

  02 September 2009

  Ginger Cat rated and commented on this recipe

  

  Really easy, tasty pud - followed the recipe exactly and turned out great. Just needed slightly less cooking in my fierce oven.

  Flag as inappropriate

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

  Your name: Reason:
• Ben

  06 September 2009

  Ben rated and commented on this recipe

  

  Yuk! Nuff said.

  Flag as inappropriate

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

  Your name: Reason:
• beth82

  09 September 2009

  beth82 rated and commented on this recipe

  

  Fantastically easy and absolutely scrummy! My 3 year old daughter was going round scraping everyone elses bowls and licking the serving spoon so I am guessing she thought it was ok too!

  Flag as inappropriate

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

  Your name: Reason:
• Hilary Hobart

  16 September 2009

  Hilary Hobart commented on this recipe

  Fantastic. However as there is just two of us I will make half the amount in individual souffle dishes next time, to help with the portion control :-)

  Flag as inappropriate

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

  Your name: Reason:
• KatyH

  25 September 2009

  KatyH commented on this recipe

  Wow. Found the recipe and thought it seemed like something my mother used to do when I was a child, and I'd been meaning to ask her how to make it. Ended up slightly over-cooked in the efficient oven, so I'll knock 5 minutes off next time, but we loved this. It worked really well cold too. Only thing I would say is that I was expecting 1/3 sauce to 2/3 sponge, and got the opposite ratio. No idea why.

  Flag as inappropriate

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

  Your name: Reason:
• susan

  14 October 2009

  susan commented on this recipe

  made it tonight, absolutly gorgeous, i found out that i needed to add more butter, to get the butter and sugar to cream, although i did double it. also, probably mainly down to my oven, it took more time to go golden brown on top, which meant that it had a jelly like layer at the bottom rather than a sauce. the other thing is that we added more lemon and some lime. next time would like to try an orange flavour. :):):):):) yyyyyuuuuuuummmmmm!!!!!!!!

  Flag as inappropriate

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

  Your name: Reason:
• susan

  14 October 2009

  susan rated and commented on this recipe

  

  oh, forgot to rate it.

  Flag as inappropriate

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

  Your name: Reason:
• Ann

  16 October 2009

  Ann commented on this recipe

  I made this other night....it was so lovely....I made custard...That was very nice with it.........would have like to have more.......But anyone esle ate theirs.......Drat

  Flag as inappropriate

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

  Your name: Reason:
• Ann

  16 October 2009

  Ann rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• Maz

  17 October 2009

  Maz rated and commented on this recipe

  

  This was yummy and sooo easy to make ! Going to try orange zest with the lemon next time! or lime?!

  Flag as inappropriate

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

  Your name: Reason:
• Sonali

  17 October 2009

  Sonali rated and commented on this recipe

  

  I was actually quite disappointed with this recipe, the taste and texture weren't as good as I was expecting. I had two problems: firstly, my fan oven browned the top very quickly, making me worry it was cooked through too quickly and I would miss out on the 'self-saucing' element of the pudding so I took it out 10mins early. As it turned out, it was very brown and crispy on the top, and very gooey (a bit undercooked) underneath. I think I should have just left it in for the full 45mins. Secondly, I think I used the wrong dish. I didn't have a soufflé dish, so I used a relatively shallow baking dish. I think I would have got a better result with something deeper.

  Flag as inappropriate

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

  Your name: Reason:
• Mounses2

  19 October 2009

  Mounses2 commented on this recipe

  I tried only making half this recipe but whatever I did, there was no 'sauce' in my self sauce pudding. It was more of a lemony spongy omlette thing. I still ate it but it was odd and don't have the heart to try again.

  Flag as inappropriate

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

  Your name: Reason:
• adrianb

  22 November 2009

  adrianb rated and commented on this recipe

  

  Easy-peasy, and delicious. The sponge was floaty light, and the lemon curd sauce was sweet enough for this pudding lover. Used Jif Lemon Juice as well as the natural juice and prepared it all about an hour before putting it in the oven. Seemed to have more sauce than sponge when comparing it to the picture above, but I don't care. It was amazing. Another do-againer!

  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 £40 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 Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding 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 Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics 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

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.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk