Thane Prince’s baked lemon pudding
- Published: 21 Apr 15
- Updated: 18 Mar 24
Thane Prince’s zesty lemon dessert recipe is perfect to serve at a dinner party with cream, custard or ice cream.
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Serves 6-8
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Hands-on time 15min, oven time 40-45 min
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Ingredients
- 115g unsalted butter at room temperature, plus extra for greasing
- 170g caster sugar
- 4 large free-range eggs at room temperature, separated
- Finely grated zest and juice 3 unwaxed lemons
- 40g plain flour
- 300ml milk
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Method
- Using an electric mixer, beat the butter and sugar for about 5 minutes until light in colour, scraping down the sides of the bowl occasionally. Add the egg yolks one at a time, then the lemon zest, beating until well mixed. Add the flour and beat until smooth. Heat the oven to 190°C/fan170°C/gas 5.
- With the motor running, very slowly add the lemon juice, then the milk and keep beating for a further 30 seconds.
- Using an electric mixer (with a separate clean bowl and beaters), whisk the egg whites until stiff and glossy. Add to the batter and fold in with a metal spoon.
- Carefully pour the mixture into a greased 1.5 litre ovenproof dish. Put the dish in a deep roasting tin and pour in 2cm boiling water. Transfer to the oven and bake for 40-45 minutes until golden (see tip). Allow to cool slightly before serving.
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- Recipe from March 2015 Issue
Nutrition
For 8 servings
Nutrition: per serving
- Calories
- 284kcals
- Fat
- 17.3g (9.7g saturated)
- Protein
- 6.1g
- Carbohydrates
- 26.9g (23.3g sugars)
- Fibre
- 0.2g
- Salt
- 0.2g
delicious. tips
Thane says: “When I make this family favourite I use a food processor for the initial batter, but you don’t have to.”
You’ll know when the pudding is cooked as it will have a golden, cracked top and a slight wobble in the centre.
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I made this last night, and it was delicious.
It was for 4 people, and I halved the ingredients and cooked for 30 minutes.
Served it with custard. I would definitely make it again.
Looks yummy
Hi – love the look of this for a dessert – however I have a friend who cannot tolerate gluten – so is there a way I could substitute the flour?
Hello Debbie,
Thank you for your comment. You could try gluten-free flour as it only asks for a small amount.
We can’t however, guarantee that it’ll have the same result.
Hope this helps!
The delicious. team
Just a thought for Mark Adams and anyone else who didn’t find the pudding “lemony” enough. The size of the lemons matters. my lemons were large and I used all the zest…lots of lemon flavor! My only variation was a small pinch of salt, which for me ups the lemon goodness. I loved it!
Tasted delicious. However, the only issue I had with it, was the centre was still quite runny well after the cooking time was up. Was there something I did wrong?
Hi Angela, Thanks for your comment. The centre should still have a slight wobble in the centre but shouldn’t be runny. You might have needed to keep it in the oven for 5-10 minutes longer. I hope that helps.
Although it doesn’t have many ingredients it’s actually a faff to make as my mixer, like many I suspect, only came with one bowl. So you have to transfer the contents and wash down half way through.
As to the finished dish, well it is nowhere near lemony enough. It has no sharpness or acidity. The texture and consistency are mildly unpleasant.
HI Mark,
Sorry about the method – you could perhaps use a stand mixer for numbers 1&2 of the method and then an electric whisk for number 3?
I remember this recipe being made in the test kitchen last year and it had a brilliant lemon flavour. Did you use unwaxed lemons? The essential oils from the zest, as well as the juice, from three unwaxed lemons would definitely make the pudding lemony but it shouldn’t be too sharp in flavour.
If you only have waxed lemons it helps to dip them, very briefly, in very hot water and then wipe with a clean cloth.
I love this recipe because it is just so yummy!
I love this recipe because it works, and is the perfect dessert for any dinner party.
I love this recipe because it is such a light dessert and very simple to do.