Spoon in a yellow lemon pudding with a crisp top

Lemon self-saucing pudding (Lemon surprise pudding)

Name: Lemon self-saucing pudding (Lemon surprise pudding)
Total time: 1 h
Yield: serves 4
Ingredients: butter 50g; golden caster sugar 200g; lemon 1, zested; lemon juice 100ml (include the juice from the zested lemon); eggs 3, separated; plain flour 50g, sifted; milk 250ml; vanilla extract 1 tsp; icing sugar for dusting; double pouring cream to serve

1 hour
serves 4
A little effort

Lemon self-saucing pudding, also known as lemon surprise pudding, is easy to whip up and can be ready in an hour. Make one simple mixture and as it cooks it separates into a light sponge on top and zesty lemon curd beneath.

January 29, 2015 at 3:16 pm

Ingredients

butter 50g
golden caster sugar 200g
lemon 1, zested
lemon juice 100ml (include the juice from the zested lemon)
eggs 3, separated
plain flour 50g, sifted
milk 250ml
vanilla extract 1 tsp
icing sugar for dusting
double pouring cream to serve

Method

Step 1

Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together.
Step 2

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 gooey lemon curd below.

Serve hot with or without cream.