Lemon Delicious Puddings

Last updated on August 9th, 2022 at 12:14 am

Fluffy golden sponge, with a hidden zesty lemon sauce, these Lemon Delicious Puddings are one of those classic Australian desserts we all grew up on.  A handful of basic ingredients, 30 minutes and dessert is done!

One of my favourite recipes to come out of Annie’s recipe tin is this delicious Lemon Pudding.  It takes me back to Sunday roasts (which Annie was the best at!), followed up with something delicious….usually pudding.  And these puddings are sooo easy to make!  Plus you can prepare them beforehand and serve them cold, when that amazing lemon sauce has thickened and become so so good.  My boys actually prefer to eat them cold, but always topped with Chantilly Cream

I was never much of a fan of lemon desserts.  Funnily enough, I used to make lemon curd a lot when I was a kid.  I’m not sure why…I think my Dad liked it, so I’d make it for our toast.  But while the rest of my family seemed to like lemon meringue, lemon pudding and lemon slice, I always turned my nose up at it (what was I thinking?).  Now I’m an absolute sucker for it!

Which is why I’m so glad I came across Annie’s Lemon Delicious Pudding recipe.  I’d never made it before, but just knew it was going to be good!

Like so many of Annie’s recipes in her tin, her Lemon Delicious Puddings were little light on for directions. All beautifully handwritten, I had to decipher her handwriting and abbreviations, fill in some gaps and hope for the best.  And it was worth it!

WHAT MAKES THIS LEMON PUDDING SO DELICIOUS?

• It’s made with whipped egg whites, making these puddings so light and fluffy
• The lemon juice and zest gives them a delicious, light zesty flavour
• The mixture magically separates into a sponge at the top, with a thick, tangy sauce at the bottom

MY TOP TIPS

• Whisk the egg whites on a medium speed, which will give you lovely, even bubbles -this helps the pudding rise evenly
• Gradually add the lemon juice and milk -it will keep the mixture smooth
• Baking the puddings in a water bath keeps them from drying out

I hope you all enjoy these Lemon Delicious Puddings as much as we do!  Please let me know, by rating my recipe, or by leaving a comment below.

NEED MORE LEMON RECIPES?

Follow these links for some of my favourite lemony treats:

Lemon Bundt with Vanilla Bean Glaze  for a simple but very impressive (as well as light and fluffy!) lemon cake

Lemon Blueberry Muffins  are quick and easy to whip up for a breakfast treat

No-Bake Lemon Slice  an all-time favourite Annie classic!

Lemon Delicious Pudding

Sandra

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Prep Time 10 minutes mins

Course Dessert

Servings 0 individual puddings

Ingredients

  

• 230 g caster sugar
• 40 g butter at room temperature
• 2 tbsp self raising flour
• 2 eggs separated
• 1 tbsp finely grated lemon zest
• ¼ cup lemon juice 1 medium lemon
• 1 cup milk

Instructions

 

• Pre heat oven to 180° celsius and lightly grease 4 x 1 cup ramekins, or 6 smaller ones.
• In a medium bowl, cream butter, sugar, lemon zest and egg yolks until light and creamy
• Mix the flour into the butter mixture
• Gradually add the lemon juice and milk while beating at low-medium speed, until mixture comes together
• In a small bowl, use a hand beater to whisk the egg whites until soft peaks form.
• Gently fold the beaten egg whites into the other ingredients.
• Pour mixture into the ramekins
• Place the ramekins into a deep baking dish, then pour into enough hot water into the dish, to come up halfway of the ramekins
• Bake puddings for 20-25 mins (smaller ramekins only need 20 minutes) until lightly golden
• Puddings can be eaten hot or cold. Serve with Chantilly Cream or ice cream

Notes

I usually make these puddings in 6 smaller ramekins, but 4 slightly larger puddings work just as well.

Keyword dessert, individual puddings, lemon, lemon delicious, pudding

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