Lemon Pudding

Preparation info
  • Serves


    • Difficulty


    • 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.


  • 175 g (6 oz) caster sugar
  • 30 g (


Preheat the oven and butter a 1.5-litre (-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