Also known as Lemon Dainty or Lemon Surprise, this delicate Lemon Pudding recipe is light and fresh with a lovely lemon flavour, a perfect dessert after a big dinner. You can either cook this in one large dish or in six smaller ramekins for individual puddings. This recipe can also be made dairy-free by substituting the milk for your favourite alternative milk. As this recipe is so simple, it’s perfect for whisking up just before serving the main course and then taking out the oven just in time for dessert. We like serving this with fresh berries to complement the sweetness of the pudding and sharpness of the lemon, but it is also fantastic with cream.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
50g Mellow Yellow Rapeseed Oil, plus extra to grease
125g golden caster sugar
2 lemons, zest and juice
2 large eggs, seperated
50g self-raising flour
300ml semi-skimmed milk
Preheat your oven to 190°C (170°C fan) and lightly grease six medium sized ramekins with Mellow Yellow Rapeseed Oil.
In a mixing bowl, mix together your egg yolks, sugar, lemon zest and oil. Once combined, add your flour and mix again. Then stir in your milk and lemon juice gradually.
In a clean bowl, which the egg whites to soft peaks and then gently fold into your lemon mixture.
If cooking in one large dish, pour into your dish and bake for 35-45 minutes until golden and spongey on top.
If cooking in ramekins, divide between six ramekins and place into a roasting tin. Half fill the tin with boiling water and bake for 35-45 minutes or until golden and spongey.
Serve and enjoy!