Easy lemon pudding

Easy lemon pudding

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  • 4
  • Easy
  • 20 minutes
  • 35 minutes
  • Jordan Unwooded Chardonnay 2019


  • 50 g butter
  • 100 g caster sugar
  • 1 T boiling water
  • 50 g cake flour
  • 3 T lemon juice, freshly squeezed
  • 1 lemon zested
  • 2 large free-range eggs, separated
  • 1 cup milk

Cooking Instructions

1. Preheat the oven to 170°C. Grease a 1 litre or 19 cm ovenproof dish with butter. Cream the butter and sugar until light and fluffy, adding the boiling water to make the mixture more workable. Stir in the flour, lemon juice and zest.

2. Beat the egg yolks with the milk. Gradually add to the mixture. Whisk the egg whites until soft peaks form, then lightly fold into the mixture.

3. Pour into the dish, then stand the dish in a deep roasting pan half-filled with water. Bake for 30–35 minutes. Serve warm or at room temperature.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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