Lemon pudding ‘delicious’

Light, tangy and mouth-watering, this is lovely hot or cold - with or without cream. A bowl of strawberries or raspberries on the side is delectable if you’re serving it cold. Granny was given the recipe by an American friend and wrote it down in her kitchen notebook, under ‘Lemon Pudding (delicious)’ hence its title, which adheres to this day.


  • 50 g unsalted butter (at room temperature), plus extra for greasing
  • 225 g golden caster sugar
  • finely grated rind and juice of 2 large lemons
  • 4 large free-range eggs, separated
  • 50 g self-raising flour
  • 225 ml whole milk
  • ½ level teaspoon cream of tartar
  • icing sugar for sprinkling (optional)


Turn on the oven to 180°C/Gas 4 and place a roasting pan half-filled with water on the centre shelf to warm up. Butter a 1.5-1.75 litre soufflé or other ovenproof dish.

Whisk the butter in a large bowl until soft, then add the sugar and whisk until fluffy. Gradually whisk in the lemon juice, followed by the grated lemon rind and egg yolks. Sift the flour onto the mixture and stir it in with a metal spoon, then gradually stir in the milk. Whisk thoroughly until very smooth.

In a clean bowl, whisk the egg whites with the cream of tartar until they stand in soft peaks. Then, using a metal spoon, fold gently into the pudding mixture, about a quarter at a time. Pour the mixture into the soufflé dish and stand the dish in the roasting pan of water in the oven. Bake for 40 minutes, or slightly less in a fan oven, until risen and golden brown on top. Serve hot or cold, with a little icing sugar sifted over the surface if you like.