Lemon Pudding

An old fashioned baked lemon pudding, not too heavy or sweet, just oozing lemon freshness. I love this pudding hot straight from the oven, however, equally as delicious when cold. If you are a citrus freak like I am, then this classic lemon pudding is the one for you.

10 - 15 minutes

40 - 45 minutes

150ºC

Ingredients

50g softened butter
1 lemon

- grated rind and juice
90g caster sugar
2 large eggs

- separated
15g plain flour

- sifted
100g dried dates

- stoned & chopped (optional)
300ml milk

Instructions

Prepare pudding:
01 In a bowl cream butter, sugar and lemon rind. Add egg yolks.
02 Add sieved flour, milk and lemon juice. Gently fold in dried dates (optional).
03 Finally fold in stiffly whisked egg whites. Pour mixture into a medium size buttered glass or china baking dish.
Cook:
04 Bake in a pre-heated oven 40-45 minutes or until top coloured to a golden brown and slightly firm to the touch. Don’t worry if it cracks.
Serve:
05 A versatile pudding which can be enjoyed either hot straight from the oven with a dusting of icing sugar and lashings of vanilla sweetened whipped cream or as it cools or becomes cold with again a heavy dollop of cream. Delicious also with a fresh berry fruit.

Notes

If you are feeding many this recipe ‘trebles’ up nicely to make a magnificent pudding for at least 12 people (just multiply the ingredients by 3). I always make this pudding a couple of hours in advance and gently warm through half an hour before serving. The pudding will appear to drop slightly as it cools however, worry not as it still tastes great!