Thursday, January 31, 2013

Self-Saucing Lemon Pudding

First time I made it I forgot to add milk and was supposed to bake it in a bain marie.
But it turned out very tasty, the sponge was very light and the sauce below was very lemon curdy and tarty, just the way I like it!

Below pictures is the original recipe with 250 ml milk and baked in a bain maire.

Difference in versions:
Without milk, the sponge was very light and the sauce very much like a lemon curd in colour and taste.
The second with milk and baked in a bain maire, was less tarty and more custard curd, rather than lemon curd.  Again very tasty, if you don't like your puddings too tangy and tarty then stick to the original recipe and go for the second version here.  Myself, I like my dessert with a bit of a bite, so not sure which I will do in the future, I guess like all things depends on mood of the moment.

Update: Used just 100 ml Milk to avoid deciding milk or not milk.  Tasty very tangy and creamy too.  Just what you might expect.  Delish just the same.  Served on top of fresh strawberries, super :)


  • 50g butter
  • 200g caster sugar
  • 1 lemon , zested
  • 100ml lemon juice (include the zest from the zested lemon)
  • eggs , separated
  • 250ml milk
    50g Plain flour

Heat the oven to 180C/fan 160/gas gas 4. 
Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, egg yolks, flour and milk one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the two mixtures together.

Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a sort of gooey lemon curd below. Remove the dish from the tray, dust with icing sugar and serve hot, with or without cream.

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