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Baked Lemon Pudding

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  • Serves: 6
Baked Lemon Pudding


  • 3 lemons
  • 100g (4oz) butter, plus extra for greasing
  • 200g (7oz) caster sugar
  • 4 medium eggs, seperated
  • 75g (3oz) plain flour
  • 500ml (scant 1 pt) milk
  • Strawberries
  • Mangoes
  • Icing sugar, to dust
  • Whipped cream
  • Mint sprigs


  1. Preheat oven to 180°C., 350°F., Gas Mark 4.

    Grate zest from two of the lemons, then squeeze juice of all three. Butter a 2 ltr (3½ pts) shallow ovenproof dish.

    Cream butter with sugar, lemon zest and juice. Beat egg yolks in one by one. Don't panic if the mixture curdles - it won't spoil the finished pudding.

    Beat in flour, a spoonful at a time, adding dashes of milk between each spoonful of flour.

    Whisk egg whites to stiff peak stage and fold gently into lemon batter. Pour mixture into dish, and stand in a roasting tin. Pour boiling water around outside of dish.

    Bake for 40-45 mins, or until pudding is golden brown and just set. Remove from oven and leave to cool. Chill in fridge for at least 2 hours.

    Pile fruit into a bowl and sprinkle lightly with sugar. Serve pudding with fruit, spoonfuls of cream and mint sprigs. Dust pudding with icing sugar.

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