Description
A bright, tangy dessert that bakes itself into two layers: a soft, fluffy sponge on top with a hidden, lemony sauce underneath. It’s like kitchen magic in a bowl! Warm, comforting, and incredibly simple, this pudding is perfect for impressing guests or indulging in a lively scoop of zest with ease.
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Ingredients
For the Batter & Sauce:
55 g unsalted butter (plus extra for greasing)
115 g caster (or granulated) sugar
Zest of 1 lemon
Juice of 1 lemon, about 3 tbsp
2–3 large free‑range eggs, separated
55 g self‑raising flour
285 ml whole milk
Optional for Serving:
Vanilla ice cream or whipped cream
Fresh berries or mint for garnish
Instructions
Step 1: Prep
Preheat oven to 200°C / 400°F / gas 6
Butter your ovenproof dish thoroughly to prevent sticking
Step 2: Cream Butter & Sugar
In a large bowl, cream butter with sugar and lemon zest until pale and fluffy (3–4 minutes)
Step 3: Build the Batter
Separate eggs. Beat egg yolks into butter mixture one at a time
Add flour and mix gently until smooth
Pour in milk and lemon juice. Mix until batter is slightly pourable and smooth
Step 4: Whip Egg Whites
In a clean bowl, whisk egg whites until stiff peaks form
Step 5: Fold & Layer
Gently fold the egg whites into the batter in thirds, retaining as much air as possible
Step 6: Water Bath Setup
Pour batter into buttered dish
Place dish into a roasting tin and pour warm water around it until reaching one-third the height of the dish
Step 7: Bake
Bake for 45 minutes until the top is golden and springy, with a slight wobble
Step 8: Rest & Serve
Let rest for 5 minutes
Spoon into bowls, revealing the sauce beneath. Serve with ice cream, cream, or berries
Notes
Use fresh lemon – zest and juice make all the difference
Whip egg whites to stiff peaks – this gives the pudding lift
Fold gently – maintain airiness
Use warm water for the bath – ensures even baking
Look for golden top with wobble – don’t overbake or the sauce will dry out
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: British