Why You’ll Love This Recipe

Simple Preparation: Requires basic ingredients and minimal effort.
Impressive Presentation: The self-layering effect creates a visually appealing dessert.
Versatile Serving: Perfect for casual family dinners or special occasions.
Refreshing Flavor: The zesty lemon provides a fresh and tangy taste that’s not overly sweet.

Ingredients

55g butter
115g sugar (vanilla sugar is nice)
Grated rind and juice of 1 lemon
2 large eggs, separated
55g self-raising flour
285ml milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set your oven to 200ºC/400ºF/gas 6.
Cream Butter and Sugar: In a mixing bowl, combine the butter and sugar. Grate in the lemon zest and cream together until the mixture is pale and fluffy.
Incorporate Yolks and Flour: Separate the eggs, then add the egg yolks and flour to the butter-sugar mixture, beating until well combined.
Add Milk and Lemon Juice: Pour in the milk and 3 tablespoons of lemon juice, mixing thoroughly.
Whisk Egg Whites: In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold them into the main mixture, ensuring you don’t over-mix to retain the airiness.
Prepare Baking Dish: Butter an ovenproof dish and pour the batter into it. Place this dish into a roasting tin filled with water about a third of the way up.
Bake: Bake in the preheated oven for approximately 45 minutes, or until the top is set, spongy, and golden.

Servings and Timing

Servings: This recipe serves 4.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Variations

Citrus Twist: Combine lemon with lime or orange zest and juice for a different citrus flavor.
Berry Addition: Fold in fresh raspberries or blueberries before baking for a fruity surprise.
Herbal Infusion: Add finely chopped fresh herbs like basil or thyme to the batter for an aromatic touch.

Storage/Reheating

Storage: Once cooled, cover the pudding and store in the refrigerator for up to 2 days.
Reheating: Warm individual portions in the microwave for about 20-30 seconds or enjoy cold, depending on preference.

FAQs

What type of sugar works best for this recipe?

Regular granulated sugar works well, but using vanilla sugar can add an extra layer of flavor.

Can I use all-purpose flour instead of self-raising flour?

Yes, but you’ll need to add 1 teaspoon of baking powder to the all-purpose flour to achieve the same rise.

Is it necessary to use a water bath?

Yes, the water bath helps the pudding cook evenly and prevents the edges from drying out.

Can I prepare this pudding in advance?

Yes, you can prepare it a day ahead and store it in the refrigerator. Reheat before serving if desired.

What can I serve with this pudding?

A dollop of whipped cream or a scoop of vanilla ice cream complements the pudding nicely.

How do I know when the pudding is done?

The top should be set and have a light golden color. A slight wobble in the center is normal and will set as it cools.

Can I make this pudding dairy-free?

Substitute the butter with a plant-based alternative and use a non-dairy milk like almond or soy milk.

What size baking dish should I use?

A dish that holds about 1.5 liters (6 cups) is suitable for this recipe.

Can I freeze the leftovers?

It’s not recommended to freeze this pudding as the texture may change upon thawing.

Why did my pudding not separate into layers?

Ensure that you gently fold in the egg whites without over-mixing, and that your oven temperature is accurate.

Conclusion

The Lovely Lemon Curdy Pud is a delightful dessert that brings together simplicity and sophistication. Its refreshing lemon flavor and unique texture make it a must-try for any citrus lover. Whether you’re serving it at a dinner party or enjoying a cozy night in, this pudding is sure to impress.

Lovely Lemon Curdy Pud

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This Lovely Lemon Curdy Pud is a comforting and elegant dessert that forms two delightful layers as it bakes—a silky lemon curd-like custard at the bottom and a light, spongy top. With its refreshing citrus flavor and simple preparation, this pudding is a perfect end to any meal.

Author: Amy
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegetarian

Ingredients

55g butter
115g sugar (vanilla sugar recommended)
Grated zest and juice of 1 lemon
2 large eggs, separated
55g self-raising flour
285ml milk

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Instructions

Preheat the Oven: Set to 200ºC/400ºF/gas 6.
Cream Butter and Sugar: In a bowl, cream together the butter and sugar until pale and fluffy. Stir in the lemon zest.
Add Yolks and Flour: Separate the eggs, then beat the yolks and flour into the butter mixture.
Incorporate Milk and Lemon Juice: Mix in the milk and 3 tablespoons of lemon juice until smooth.
Whisk Egg Whites: In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold them into the batter, ensuring you don’t deflate the air.
Prepare Baking Dish: Butter an ovenproof dish and pour in the batter. Place the dish inside a roasting tin filled with water about one-third of the way up.
Bake: Bake for 45 minutes, or until the top is golden and spongy while the bottom remains custardy.

Notes

Use vanilla sugar for added depth of flavor.
Substitute self-raising flour with all-purpose flour + 1 teaspoon baking powder.
Ensure gentle folding of egg whites to maintain airiness.
The water bath helps the pudding cook evenly and prevents it from drying out.