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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Ingredients

  • 50g soft butter, plus extra for greasing
    Butter

    Butter

    butt-err

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

  • 200g caster sugar
  • 2 large lemons
    Lemon

    Lemon

    le-mon

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

  • 3 large eggs
    Eggs

    Egg

    egg

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

  • 50g plain flour
  • 300ml milk

    Milk

    mill-k

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

  • 200g strawberries
    Strawberries

    Strawberry

    straw-bare-ee

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

  • 150g blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

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

  • 2 tbsp blackcurrant cordial or 2 tbsp sugar
    Blackcurrants

    Blackcurrants

    black-cuh-rant

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

  • icing sugar, for dusting

Method

  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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thatolddog
16th Nov, 2011
Unbelievably good. Several dinner parties with this and all the cooks in the room were asking for the recipe. Delicious.....
arfellian
3rd Jul, 2011
5.05
Love this pudding, I've made it so many times and it's never gone wrong, even though I'm only a novice cook! Have never done the berry thing, the pudding itself is never around long enough! Comes together quite quickly, all the ingredients are ones I have hanging around anyway, and even though I seem to use a different earthenware dish every time I have found that the size and depth of tin makes little difference. A winner.
linkevica
20th Jul, 2009
4.05
a little too sweet
flanneryv
17th Jul, 2009
5.05
Big hit!
elizabethd
16th Jul, 2009
Thank you Jess I will try out your suggestion for adapting the recipe.
jemmag
15th Jul, 2009
5.05
I made this dairy free by using alpro and pure spread, it was delicious! Tart yet sweet, went very well with the berries! Will make again and again! I used a pyrex lasagna dish as was also very confused by the size in the recipe, I think anything it fits in and is ovenproof works fine. Also tasted amazing cold the next day!
jburton's picture
jburton
29th Jun, 2009
ooooo a follow on from my last message I may make this an adult pud by not using blackcurrant cordial but using creme de cassis, simply yum yum yum. I used it in my summer pudding and it was amazing!
jburton's picture
jburton
29th Jun, 2009
I would love to make this but im a tad confused as to what size tin to use. I thought maybe usuing a non stick sponge/cake tin, 20cm???, Any suggestions?
cathgoodwin
23rd Jun, 2009
5.05
Aunty jan is right though, it is quite a thin sponge, but in my opinion the gooey lemony bit is the best part of the dish!
cathgoodwin
23rd Jun, 2009
5.05
I made this tonight and it was fantastic. Only took about 10 mins prep too! Serve with lashings of double cream

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