Baked Lemon Pudding

Name: Baked Lemon Pudding
Cook time: 1 h
Total time: 1 h
Cuisine: European, British
Ingredients: 1 tablespoon/15 grams unsalted butter, softened; 1 cup plus 2 tablespoons/225 grams granulated sugar; 3 large eggs, yolks and whites separated; 3 tablespoons/30 grams all-purpose flour; 2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice); 1 cup/250 milliliters whole milk; Confectioners’ sugar, for dusting; Softly whipped cream, for serving

Instructions

Cook:1h

My repertoire of sweet lemon recipes is limited, but, as it happened, my friend, the Irish pastry chef JR Ryall, was in town, with his new cookbook “Ballymaloe Desserts,” for which I wrote the foreword. It contains a recipe for a homey hot lemon pudding. It's not a soufflé, but it has a light, airy feel. And, as it bakes, it separates into distinct layers, custardy on the bottom and spongy on top.

Updated at: Sat, 19 Apr 2025 16:31:13 GMT