Lemon Delicious Pudding

Name: Lemon Delicious Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 60 g Unsalted butter; 180 g caster sugar; 2 tsp lemon zest; 3 large Eggs; 50 g Plain flour; 250 ml full-cream milk; 80 ml Lemon juice; 1 tbsp icing sugar; 120 ml double cream

A comforting Australian self-saucing dessert featuring a light, fluffy sponge top floating over a rich, tangy lemon custard beneath.

🇦🇺Australia· South Australia

Prep: 20 min
Cook: 45 min
Total: 65 min
Servings: 4
Difficulty: Easy
Calories: 385 kcal

Ingredients

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Servings

60 g Unsalted butter — softened at room temperature
180 g caster sugar — superfine white sugar
2 tsp lemon zest — finely grated from unwaxed lemons
3 large Eggs — separated at room temperature
50 g Plain flour — sifted
250 ml full-cream milk — room temperature
80 ml Lemon juice — freshly squeezed and strained
1 tbsp icing sugar — for dusting
120 ml double cream — thick fresh cream to serve

Equipment

•2-litre ovenproof baking dish
•large roasting pan
•electric beaters
•mixing bowls
•fine grater

Nutrition

Per serving, approximate

Calories: 385 kcal
fat: 19 g
carbs: 48 g
fibre: 1 g
protein: 7 g
calories: 385 kcal

Instructions

1
Preheat your oven to 180C (160C fan-forced) and lightly grease a 2-litre ovenproof baking dish.
2
Beat the softened butter, caster sugar, and lemon zest in a mixing bowl until pale and creamy.
3
Add the egg yolks one at a time, beating well after each addition until thoroughly combined.
4
Fold in the sifted plain flour alternately with the milk and lemon juice until smooth.
5
Whisk the egg whites in a clean, dry bowl with electric beaters until firm peaks form.
6
Gently fold one-third of the egg whites into the lemon batter to lighten the mixture.
7
Fold through the remaining whites gently using a spatula, keeping as much air as possible.
8
Pour the batter into the prepared dish and place it inside a large roasting pan.
9
Pour boiling water into the roasting pan until it reaches halfway up the baking dish sides.
10
Bake for 40 to 45 minutes until the top is golden and springy to the touch.
11
Dust with icing sugar and serve warm immediately with fresh double cream.

Chef's tips

Folding the egg whites gently preserves air, creating the distinct sponge layer over the lemon sauce. Using a water bath (bain-marie) is essential to gently cook the custard without curdling.

Ingredient substitutions

caster sugar → granulated white sugar (beat slightly longer to dissolve)
full-cream milk → lactose-free full-cream milk

Storage

Store leftovers covered in the fridge for up to 2 days, though the sponge will gradually absorb the sauce.

Reheating

Reheat gently in the microwave in short bursts or covered in a low oven until just warm.

Common mistakes to avoid

•Over-mixing the whisked whites, which prevents the sponge from separating cleanly from the sauce.
•Skipping the water bath, which causes the bottom custard layer to dry out.