Lemon pudding cake - recipe

Lemon pudding cake

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  1. 1

    Preheat the oven to  180°C (fan 160°C, gas mark 4). Grease 6 individual oven-proof ramekins.

  2. 2

    Beat the butter, sugar and egg yolks in a bowl until the mixture is light and creamy. Add the zest and lemon juice.

    For this step you'll need:

    • 60g Butter (unsalted)
    • 185g Unrefined golden caster sugar
    • Lemon zest grated from one large lemon
    • 60ml Lemon juice
  3. 3

    Add the flour and stir until just combined. Add the lemon extract and milk and stir.

    For this step you'll need:

    • 40g Self-raising white flour
    • 2tsp Lemon extract
    • 185ml Milk
  4. 4

    Place the egg whites in a clean dry bowl with the remaining golden caster sugar. Whisk until firm peaks form. Fold into the pudding mixture with a metal whisk until combined.

    For this step you'll need:

    • 35g Unrefined golden caster sugar
  5. 5

    Spoon into the oven-proof ramekins and place them in a deep baking tin. Pour boiling water into the baking tin to come one-third of the way up the sides of the ramekins. Bake for 25-30 minutes until risen. Dust with icing sugar. Serve immediately.

    For this step you'll need:

    • Icing sugar for dusting

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