Ingredients
Scale
- 55 g (1/4 cup) butter, plus extra for greasing
- 115 g (1/2 cup) sugar
- 1 lemon, zest and juice (about 3 tablespoons juice)
- 2 large free-range eggs
- 55 g (1/2 cup) self-raising flour
- 285 ml (1 1/4 cups) milk
Instructions
- Prepare the Oven and Dish: Preheat your oven to 200ºC/400ºF/gas 6. Select a 1.5-liter (1.5-quart) ovenproof dish and grease it thoroughly with butter to prevent sticking. This dish will transform into a magical two-layer dessert during baking.
- Create the Base Mixture: Put the butter and sugar in a mixing bowl, grate in the lemon zest, and cream together until pale and fluffy. This incorporates air into the mixture, which is essential for the light texture of the pudding. The lemon zest adds intense citrus flavor throughout the dessert.
- Add Egg Yolks and Flour: Separate the eggs, setting the whites aside for later. Gradually add the egg yolks and flour to the butter mixture, beating after each addition to ensure a smooth, lump-free batter. The yolks add richness while the flour provides structure.
- Incorporate Liquids: Add the milk and 3 tablespoons of freshly squeezed lemon juice to the batter, mixing well. The lemon juice will react with the other ingredients during baking to create the magical self-saucing effect, while the milk adds moisture and tenderness.
- Whip and Fold Egg Whites: In a separate clean, dry bowl, whisk the egg whites until stiff peaks form. Gently fold them into the rest of the mixture, taking care not to deflate the egg whites. This folding technique is crucial as the whites provide the airy texture that allows the pudding to separate into distinct layers during baking.
- Prepare Water Bath: Pour the finished batter into the buttered ovenproof dish. Place this dish inside a larger roasting tin, then carefully fill the roasting tin with water until it reaches about one-third up the sides of the pudding dish. This water bath ensures gentle, even heating that helps create the sauce beneath the sponge.
- Bake to Perfection: Bake in your preheated oven for about 45 minutes, until the top is set and spongy with a golden color. The pudding will magically separate during baking, forming a light sponge on top and a tangy lemon sauce underneath.
Notes
- The water bath (bain-marie) is essential for this recipe as it creates the perfect environment for the pudding to form its distinct layers.
- For best results, ensure your eggs are at room temperature before starting.
- The pudding is best served warm, straight from the oven, when the contrast between the fluffy top and sauce is most pronounced.
- This dessert can be made ahead and reheated, though the texture is best when fresh.
- For an extra special touch, dust with powdered sugar just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of pudding
- Calories: 230
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 85mg