Sticky lemon pudding

4 servings
10 min
50 min
Very Easy


Number of serving: 4
70 g (2.5 ounces) butter, plus extra for the baking dish  – soften at room temperature

180 g (6 ounces) caster sugar

2 teaspoons grated lemon zest (about 3/4 of a lemon)

3 medium eggs, separated

60 g (2 ounces) plain flour, sifted

250 ml (1 cup) milk

100 ml lemon juice (about 3 lemons)

Icing sugar for dusting


  • Preheat the oven to 180 degrees Celsius /356 degrees Fahrenheit / Gas 4.
  • Using either a food processor or manual labour of whisking, beat the butter, sugar and lemon zest together until pale. Beat in the egg yolks, one at a time.
  • Add the flour and milk alternately until you have a smooth batter, beating well. Lastly, beat in the lemon juice.
  • In a large bowl, beat the egg whites until firm but not stiff, and fold the two mixtures together.
  • Pour into a buttered 1 litre ovenproof dish and place in a baking tin.
  • Half-fill the tin with hot water and bake for 50 minutes or until the pudding is lightly browned and set on top, with a soft base of gooey lemon curd.
  • Remove the dish from the water, dust the pudding with icing sugar and serve immediately.


Sticky Lemon Pudding, photo 1
Sticky Lemon Pudding, photo 2
Sticky Lemon Pudding, photo 3


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