Things I have been cooking lately #63: Lemon baked pudding

Lemon is without doubt one of my favourite flavours and this gooey, sticky pudding with it’s crispy top will satisfy every lemon pudding desire you might have. Don’t let the rustic picture fool you, it’s a knockout!

Lemon baked pudding

For the batter

125g butter, softened
1 cup caster sugar
1 teaspoon vanilla extract
zest of 2 lemons
2 eggs
1 cup flour
1 teaspoon baking powder
A pinch of salt
1/3 cup of milk

For the topping
2 tablespoons of cornflour
1/3 cup caster sugar
zest and juice of 3 lemons
20oml boiling water

Preheat your oven to 180 C. Lightly grease 1.5l capacity baking dish. To make the batter, beat together the butter, sugar, vanilla and lemon zest until light and fluffy. Add the eggs one at a time beating well after each addition. Fold in the flour, salt and baking powder and mix till smooth. The fold in the milk until just mixed. Add the batter to the prepared baking dish.

For the topping mix together the cornflour and sugar and sprinkle over the batter. Mix together the lemon juice, zest and boiling water and pour over the sugar mixture, do not stir in. Place the pudding dish on top of baking tray and bake for 45 – 50 minutes, until a skewer inserted into the centre of the pudding comes out clean.

Serve with a scoop of vanilla ice-cream.

Serves 4 – 6

lemon pudding


  1. You’re right, it doesn’t look all that great, but I bet it’s delicious!

    1. Abbi

      It’s rustic but so yummy.

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