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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed – it may look a little curdled. Scrape into a bowl. Boil the kettle.

  • STEP 2

    In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.

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Comments, questions and tips (31)

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Overall rating

A star rating of 4.7 out of 5.31 ratings
cath201 avatar

cath201

My mum used to make this 60 years ago, calling it lemon surprise pudding. Loved it then and still love it now!

nicola59

A great pudding

Vicky12

question

Can I double this recipe to serve 8? Would I need to increase the cooking time?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can. You'll need a dish double the size (or two the same size). We haven't tested a larger version but would estimate adding an extra 10-15 mins, but please check (the top should be lightly browned and set, but the pudding still soft-ish underneath). We hope…

themenacexox

this adds a little bit of zest to my kiddos life! well done BBC

alisonkelly

question

Can I prepare this about an hour ahead prior to baking for the required time?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Because this uses whisked egg white it's important to bake it soon after it's prepared, otherwise the egg whites may start to collapse. You could however prepare step 1 in advance and then you just have to whisk the eggs whites and fold them into the mixture when you're…

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