Why You’ll Love This Recipe

I love this pudding because it captures everything I enjoy about a gin and tonic—the zesty citrus, the botanical gin notes, and that perfect sweetness. The texture is divine: airy on top, creamy underneath, and soaked in a syrup that glistens with lemon and lime slices. It’s a dessert that feels impressive but is surprisingly easy to make. I especially enjoy serving it warm with whipped cream—it’s comfort food with a twist of sophistication.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

355g (1 2/3 cups) caster sugar
150g (1 cup) self-raising flour
375ml (1 1/2 cups) milk
150g butter, melted, cooled
2 tsp finely grated lemon rind
1 tsp finely grated lime rind
60ml (1/4 cup) lemon juice
1 tbsp lime juice
4 eggs, separated
2 tbsp gin
Whipped cream, to serve

Gin and Tonic Syrup
140g (2/3 cup) caster sugar
125ml (1/2 cup) tonic water
60ml (1/4 cup) gin
1 small lemon, thinly sliced
1 small lime, thinly sliced

Directions

1. I preheat the oven to 170°C (150°C fan-forced).

2. In a large bowl, I whisk together the caster sugar and self-raising flour. I then add the milk, melted butter, lemon and lime rind, lemon and lime juice, egg yolks, and gin, whisking until smooth and well combined.

3. In a separate clean bowl, I beat the egg whites with an electric mixer until just-firm peaks form. I gently fold the egg whites into the batter in three batches, keeping the mixture light and airy.

4. I pour the mixture into a 7cm-deep, 18 x 29cm baking dish. I place the dish inside a larger roasting pan and pour in enough boiling water to come halfway up the sides of the pudding dish.

5. I bake for 50–60 minutes or until the top is golden and just set.

6. Meanwhile, I make the gin and tonic syrup. I place the caster sugar, tonic water, and gin in a medium frying pan over medium heat, stirring until the sugar dissolves. I increase the heat to medium-high and bring it to a boil, then cook for 5 minutes. I carefully add the lemon and lime slices and boil for another 5 minutes, or until the syrup thickens slightly and the citrus slices are tender. I remove it from the heat and let it cool for 10 minutes.

7. To serve, I dollop whipped cream over the top of the warm pudding, arrange the lemon and lime slices on top, and drizzle with half the syrup. I serve the remaining syrup on the side.

Servings and Timing

This recipe serves 6 people.
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes

Variations

Sometimes I swap the gin for elderflower liqueur or limoncello for a different kind of sweetness. For a more intense citrus hit, I add extra zest to the batter or use blood oranges in place of lemons. I’ve also served this pudding chilled in summer—it becomes almost like a citrus trifle when topped with extra whipped cream and fresh berries.

Storage/Reheating

I store leftover pudding covered in the refrigerator for up to 3 days. To reheat, I place individual portions in the microwave for 30–40 seconds until just warm. The syrup keeps well in a jar in the fridge for up to a week; I warm it slightly before serving. I prefer not to freeze this pudding, as the delicate texture can change when thawed.

FAQs

Why do I bake it in a water bath?

The water bath helps the pudding cook gently, keeping it soft and creamy underneath while the top sets like a sponge.

Can I use bottled lemon and lime juice?

Fresh juice gives a brighter flavor, but bottled works fine if that’s what I have on hand.

Can I make this ahead of time?

Yes, I bake it a few hours ahead and warm it gently in the oven before serving. I prepare the syrup just before serving for the best flavor.

What type of gin works best?

I like using a classic dry gin with citrus or floral notes—it complements the lemon and lime perfectly.

Can I serve it cold?

Yes, it’s lovely chilled, especially in summer. I simply skip the whipped cream topping until I’m ready to serve.

Can I use a different citrus fruit?

Absolutely. Oranges, blood oranges, or even grapefruit give this dessert a beautiful twist.

Why are my egg whites not folding smoothly?

I make sure the whites are beaten to just-firm peaks and gently fold them in using a large spatula to avoid deflating the mixture.

How do I know when it’s cooked?

The top should be set and lightly golden, but the inside will still be soft and saucy. A gentle wobble in the center is perfect.

Can I make mini puddings instead of one large one?

Yes, I divide the mixture among small ramekins and reduce the baking time to about 25–30 minutes.

Conclusion

This gin and tonic pudding is a fun and elegant way to bring a favorite cocktail to the dessert table. I love its light, citrusy flavor, creamy texture, and the aromatic gin syrup that ties it all together. Whether I’m hosting a dinner party or just treating myself, this pudding always feels special—refreshing, indulgent, and absolutely unforgettable.