Lemon Pudding

Name: Lemon Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 6–8
Cuisine: American
Ingredients: grated zest and juice of 1½ lemons; 30 g (1¼ oz) plain flour; 350 ml (12 fl oz) milk; 25 g (1 oz) butter, melted, plus extra for greasing; 175 g (6 oz) caster sugar; 3 eggs, separated; a pinch of salt

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
55 min

Appears in

American Baking

By Patricia Lousada

Published 1986

About

If you try this pudding just once I guarantee it will become a firm favourite. As if by magic, the pudding bakes into a soufflé-light cake on top with a gorgeous lemon curd below. Serve it either warm from the oven or cold, with cream or just on its own.

Ingredients

175 g (6 oz) caster sugar
30 g (1¼

Americas
United States
Dessert
Baking
Vegetarian
Gluten-free

Method

Preheat the oven and butter a 1.5-litre (2½-pint) soufflé dish. Mix the sugar and flour together and then mix in the butter, lemon zest and juice. Beat the egg yolks with the milk and gradually whisk this