Description
Indulge in the delightful combination of creamy lemon pudding with a light sponge top in this easy-to-make Baked Lemon Pudding recipe.
Ingredients
Scale
For the pudding:
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter (softened)
- 2 large eggs (separated)
- 1 tablespoon finely grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup whole milk
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C) and lightly butter four 6-ounce ramekins.
- Mix dry ingredients: In a medium bowl, whisk together sugar, flour, and salt.
- Add wet ingredients: Add butter, egg yolks, lemon zest, lemon juice, and milk, and whisk until smooth.
- Beat egg whites: In a separate bowl, beat the egg whites until stiff peaks form.
- Fold egg whites: Gently fold the egg whites into the lemon mixture until just combined.
- Bake: Divide the batter evenly among the ramekins, place them in a baking dish with hot water, and bake for 30–35 minutes until set.
- Serve: Let cool slightly before serving warm or chilled.
Notes
- This dessert creates its own light sponge top with a creamy lemon pudding underneath.
- Serve with a dusting of powdered sugar or a spoonful of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 ramekin
- Calories: 220
- Sugar: 24g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
