Lemon pudding

This lemon pudding is delicate and intoxicating. Of British influence, a cross between a soufflé and a pudding, it’s easy to make and will delight your guests with its delicate flavour and a texture which is incredibly soft and creamy. You’ll only spend a few minutes making it. Don’t panic if, before going in the oven, the batter seems too liquid: this is quite normal. Similarly, don’t panic if, after cooking, the centre seems too creamy: this is the desired effect, to give it a decadent and irresistible feel. And it is normal, therefore, that the consistency of the lemon pudding is uneven: the pleasure is dipping in your spoon and finding various textures of frothiness alternating with creaminess. So, take advantage of the best seasonal lemons and get to work!


  • lemon 2 lemons
  • butter 30 grams
  • sugar 100 grams
  • eggs 2 units
  • milk 300 millilitres
  • plain flour 60 grams
  • vanillin 1 sachet
60 minutes Total time
45 minutes Active time
Serves 4 persons
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Melt the butter in a saucepan. When warmed, transfer to a bowl with the grated lemon zest, sugar, vanilla, egg yolks, and finally, gradually, the flour. Then add the milk, stirring well. You will get a rather fluid consistency but this is normal. Squeeze the juice of a lemon into the mixture. Finally, fold in the beaten egg whites, stirring gently from below. Place in the oven in a bain marie for 45 minutes at 200°C. If the top begins to burn, cover with a sheet of aluminium.

This pudding requires cooking in a bain marie: it must therefore be cooked in an oven at 200°C, but where it receives the heat in an indirect way. This effect is achieved by immersing the oven proof dish in a container one third full of water. The warm water below will cook the dish in a slow, gradual way, but without the possibility of it getting in to the upper container. Clearly cooking times are rather long, but the outcome is worth it!
The pudding is a type of dessert of British origin. The most famous pudding is the Christmas Pudding, also inaccurately called plum pudding, despite the fact that it contains no plums. It is made with candied fruit, spices, rum and other ingredients, is obviously served at Christmas, and decorated with a holly leaf. The word pudding is nowadays widespread and used to indicate different types of dessert - and sometimes savoury dishes - having more or less the same appearance and cooking methods.

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