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School days citrus pudding

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use lemon, lime or grapefruit in this squidgy baked dessert - a simple and nostalgic family pud

  • Freezable
Nutrition: per serving
low insalt0.4g


  • 50g butter , softened, plus extra for greasing
  • 200g caster sugar
  • zest 2 lemons or 2 limes or 1 grapefruit
  • 100ml lemon , lime or grapefruit juice, or a mixture
  • 3 large eggs , separated
  • 50g plain flour
  • 250ml milk
  • icing sugar , for dusting (optional)


  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed – it may look a little curdled. Scrape into a bowl. Boil the kettle.

  • STEP 2

    In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.

Goes well with

Recipe from Good Food magazine, January 2013

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A star rating of 4.7 out of 5.27 ratings

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