A simple and classic recipe for Lemon delicious pudding. This recipe originally appeared in my first cookbook ‘Recipes from a shared table & the Relish Mama kitchen).
Lemon delicious puddingJump to Recipe
Last Thursday evening, I hosted and taught one of the most special classes that we’d run in a long time. It was a wonderful night.
Our classes are just as much about the beautiful experience and connection as they are about good food. I was buzzing for a long time after the class concluded. It was a class that not only filled our guest’s cups up, but it certainly filled up mine too.
These classes are called ‘Learn One Skill’. This particular one’s focus was on gnocchi making, and we have added another for dumpling making. They are shorter in length, they are simplified, and they are magical. Head here if you’d like to join us next time.
The small group of guests that joined us were wonderful. One of our customers arrived with a huge bag of beautiful lemons from his garden (thank you, Ray). Isn’t it the loveliest thing when someone shares their garden abundance with you? This class was off to a flying start.
One of the sauces for our gnocchi was peas and butter and fresh herbs. I spiked it with lemon zest and juice once it was removed from the heat. It was simple and so enjoyable.
Since this cooking class, I have used these lovely lemons to make a whole host of dishes and drinks. They have flavoured bottles of water kefir that I make for us at home. I have made batches of chermoula and jars of homemade dressings, and today, I used the last of them to make a wonderfully old-school dessert called Lemon Delicious Pudding.
Lemon delicious pudding is a timeless classic that never fails to impress. Its simplicity and versatility make it a go-to dessert for any occasion. Whether you’re hosting a dinner party or simply craving a comforting treat, this pudding is sure to satisfy you.
Origins and History:
The exact origins of lemon delicious pudding are somewhat mysterious, but it is believed to have emerged in the early 20th century. This dessert gained popularity during a time when lemons were considered a luxury ingredient, and their vibrant flavour was highly sought after. The recipe likely originated in Europe and made its way to various parts of the world, adapting to local tastes and preferences along the way.
The magic of lemon delicious pudding lies in its simplicity. The basic recipe consists of a luscious lemon custard topped with a light, airy sponge cake-like layer. The preparation begins by creating a smooth and tangy lemon custard using fresh lemon juice, zest, sugar, butter, eggs, and flour. I have included notes within the recipe in case you would like to make smaller puddings. The addition of lemon curd or marmalade is a welcome inclusion also. Certainly worth a try.
Make Ahead and Storing:
You can make this lemon delicious pudding up to three days in advance. Store in the fridge. Gently warm in the oven prior to serving.
If you want individual puddings, divide the mixture into 6 individual buttered ramekins and bake for 20 minutes.
For a real flavour boost, you could add a tablespoon of lemon curd or wonderful marmalade to the mix.
I hope this lovely simple recipe for Lemon delicious pudding goes down a treat when you are next craving a simple old-school dessert. We absolutely love it at home.
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Lemon delicious pudding
Lemon Delicious Pudding
- 60 g butter softened
- 2 lemons Grated zest of 1 and the juice of 2
- 1 cup caster sugar
- 3 eggs separated
- 3 tablespoons self-raising flour
- 1 ¼ cups whole milk
- Preheat the oven to 180oC.
- Using an electric mixer or food processor, cream the butter with the lemon rind and sugar until it is creamy and light in colour.
- Beat in the egg yolks. Mix well.
- Stir in the sifted flour alternatively with the milk to make a smooth batter. Blend in the lemon juice.
- Beat the egg whites until firm, and fold gently into the mixture using a metal spoon.
- Pour the mixture into a buttered ovenproof dish (I use a casserole dish) that will fit inside a bigger dish. Fill the bigger dish with enough boiling water to come halfway up the sides (a water bath). Bake for approximately 40 minutes. Serve warm dusted with icing sugar and serve with cream or ice cream.
- Note - If you want individual puddings, divide the mixture into 6 individual buttered ramekins and bake for 20 minutes.