Recipes / Desserts / Creamy lemon pudding
Dessert
Baked
Creamy lemon pudding
A lemon pudding that separates by itself as it bakes: light and spongy on top with a lemon cream underneath.
- Cooking
- 35 min
- Prep
- 15 min
- Difficulty
- Easy
Per serving
203 kcal
Protein · 10 %
5 g
Fat · 30 %
7 g
Carbs · 60 %
31 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 15 g softened butter (plus a little for the dish)
- 90 g sugar
- 2 eggs
- 25 g plain flour
- 125 ml whole milk
- 1 large unwaxed lemon, zest and juice
- 1 tsp icing sugar, to serve
Step by step
- Preheat the oven to 170 °C.
- Mix the butter with the sugar using a spoon until it looks like sand. Separate the eggs: add the yolks to the mixture and keep the whites in another bowl. Mix.
- Add the flour and mix until smooth.
- Stir in the lemon zest and juice.
- Whisk, add the milk and whisk again.
- Whisk the egg whites to stiff peaks and fold them in gently. Pour into a buttered baking dish.
- Bake for 35 minutes: it should be just set and golden on top.
- Dust with icing sugar and serve hot or warm.