Luscious lemon pudding with summer berries

Luscious lemon pudding with summer berries

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(17 ratings)

Prep: 15 mins Cook: 45 mins

More effort

Serves 4

You'll have most of the ingredients for this sumptuous pudding in your cupboard and fridge already. A great recipe for kids to help with

Nutrition and extra info

Nutrition: per serving

  • kcal401
  • fat14g
  • saturates7g
  • carbs65g
  • sugars58g
  • fibre1g
  • protein8g
  • salt0.36g
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  • 50g soft butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g caster sugar
  • 2 large lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g plain flour
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 200g strawberries



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 150g blueberries



    Blueberries are one of the few edibles native to North America and credited with being…

  • 2 tbsp blackcurrant cordial or 2 tbsp sugar



    The most intensely coloured and flavoured of all currants, blackcurrants are highly aromatic and…

  • icing sugar, for dusting


  1. Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl.

  2. Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below. Halve and squeeze the juice from the lemons – you need 100ml, so make up with a splash of water or more juice.

  3. Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the butter, sugar and zest in a food processor until creamy. Add the juice, whizz again; then, with the motor still running, tip in the yolks, flour and milk to form a smooth batter.

  4. Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don’t knock out all the air from the whites. Don’t worry if it looks a bit lumpy.

  5. Pour the mixture into the buttered dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie). Ask an adult to help you with this bit. Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.

  6. While the pudding is baking, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put in a bowl with the blueberries, then spoon over the cordial or sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries.

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Comments, questions and tips

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2nd Apr, 2018
This is a wonderful pudding (even without the summer berries). I don't think it takes "More effort" either - unless you're hand whisking the egg whites!!
5th Aug, 2015
Made this for the first time and it was delicious. The sauce is like home-made lemon curd and the sponge is light. Used gluten-free flour and worked fine. Took closer to 40 mins to prepare but baked beautifully (even though I was nervous having never tried a Bain-Marie before) and was enjoyed by all. Will be doing again!
5th Aug, 2015
Forgot to rate: 5 stars.
5th Aug, 2015
Made this for the first time and it was delicious. Probably took closer to 40 mins to prepare, but was light and flavourful when finished. I was a bit anxious about using a Bain-Marie for the first time, but it was easy. The sauce tasted like home-made lemon curd: delicious. Really enjoyed it and will do again.
indigo1791's picture
8th Jul, 2015
Great recipe. Nice and easy. I copied another reviewer and made up the batter earlier in the day and beat the egg whites and added just before dinner so it was ready to eat warm afterwards.
11th Nov, 2014
I found this super easy to make and it turned out great. Will definitely make it again.
mrscbishopwilton's picture
7th May, 2014
This is delicious! Very easy to do, I had the batter pre mixed and just had to whisk egg whites, mix and then enjoy Sunday lunch whilst pudding was cooking. It was just as lovely cold.
9th Apr, 2012
Made this for the family on Easter Saturday, proved to be a big favourite. May try it in ramekin dishes next time, would be easier forom the serving point of view
18th Mar, 2012
Made this for Mother's Day today and it went down a storm. I'll have to practice to get the prep time down to 10 minutes but it's a delicious pudding and well worth the effort. I added some Creme de Cassis and raspberry coulis to the blueberry, raspberry and strawberry jsut to make it even more special.
14th Feb, 2012
Love this recipe have made all winter as a light pud to follow a hearty meal. Have made in small ramekins for entertaining, all the kids like it which is always a good sign.


16th Aug, 2019
What size tin should you cook this in?
goodfoodteam's picture
20th Aug, 2019
Thanks for your question. You can use an ovenproof dish of roughly 1 litre for the pudding.
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