Lemon Sponge Pudding

This entry is filed under Dessert Recipes.

Hugs you from the inside...

Hugs you from the inside...

With the dark evenings and distinctly cooler weather, you’ve got the perfect excuse to get stuck into a warm, comforting pudding.  This simple lemon pudding is a welcome treat especially if you enjoy the clean sharp taste of tangy lemon.

What makes this pudding outstand is that it’s self saucing. By that I mean the batter separates during baking – break through the light, airy sponge topping and discover a pool of delicious tangy lemon sauce underneath. (this chemical reaction occurs due to the high ratio of milk to the eggs and flour). Delicious hot or cold.

Preparation Time: 20 minutes
Cooking Time: 40-50 minutes
Effort Level: easy
Shelf Life: eat within 3 days
200g caster sugar
250ml milk
50g butter
50g plain flour
3 large lemons
3 medium eggs
Icing sugar (optional)

Electric mixer or processor
Chopping board & sharp knife
Lemon squeezer
Microplane or fine grater
Ovenproof dish (approx 25cm x 15cm)
Roasting tin
Medium size mixing bowl

Here’s What You Do:
Preheat the oven to 180º/Gas 4 or 160ºC for fan assisted ovens.

Lightly grease the oven proof dish with butter. Fill and boil the kettle.

Whizz 50g butter with 200g sugar together until well mixed, don’t worry the mixture will be crumbly at this stage.

Now add the grated zest from 2 of the lemons plus 3 egg yolks and beat again (tip the separated whites into the other mixing bowl).

Next squeeze the juice from all three lemons (you need 100ml for this recipe) and pour onto the mix and beat again.

Now add 50g sifted flour and beat until combined, lastly pour in 250ml milk and mix well until you have a smooth runny batter. Don’t worry that it looks really wet, it’s meant to.

Whisk the egg whites until they’re firm, but not stiff and fold the two mixtures together. The end result will have the consistency of a soft sloppy soufflé.

Now pour the whole lot into the prepared ovenproof dish and sit the dish inside the roasting tin.

Pour the boiled water into the roasting tin to come half way up the sides of the ovenproof dish then carefully slide the tin onto the middle oven shelf.

Bake for 40-50 minutes until the top has set and is a deep golden colour. Remove from the oven and dust with icing sugar if using and serve with or without cream.

Destined to become a firm favourite

Destined to become a firm favourite

6 Responses to “Lemon Sponge Pudding”

  1. Uma says:

    Oops! Sorry Sally, not sure how that happened. Well believe it or not its 50g flour, it’s a very runny mixture like a batter – but don’t worry – this is how its meant to be, (not sponge cake consistency) and you’ll end up with a nice liquidy, gooey sauce underneath. I’d forgotten how good it is, so many thanks for reminding me about it!!!! Let me know how you get on Uma x,

  2. Sally says:

    I noticed on the ingredients you have put 50g of plain flour but in the method you have 100g plain flour – I’ve plumped for the 100g and hoping for the best! Could you clarify the quantities for the less experienced of us – many thanks!

  3. Lisa says:

    Thanks for a brilliant recipe. I’ve never tried it before but decided to give it a go on Saturday as I had some sad looking lemons sitting in my fridge that had definitely seen better days. I loved that it was very lemony tasting and so easy to make (though I’m glad you said in the recipe about the mixture being very runny as I would have been worried otherwise) As soon as it came out the oven the four of us devoured the lot in seconds!

  4. sally ann walker says:

    Very nice pud. We had it last night with a big dollop of cream. It’s a keeper.

  5. Belinda Myers says:

    Yummy.. sweet and tangy, just the way we like it 🙂

  6. Ginger says:

    OMG! I used to make this recipe years ago & had misplaced it! One of my all time favorites too! Thankyouthankyouthankyou for bringing it back to me! The weekend just got a whole lot lemonier…is that a word? 😉

Leave a Reply