Lemon delicious

This bright and lemony pudding separates as it bakes, creating a fluffy cake layer floating above a tangy citrus sauce. Lemon delicious pudding is a comforting, self-saucing marvel — and a favourite of actor Richard Roxburgh.

Credit: Kitti Gould

• serves

  4-6

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 120 g butter, softened to room temperature
• zest of 4 lemons
• 200 g caster sugar
• 6 eggs, separated, room temperature
• 100 g self-raising flour
• 450 ml milk
• 200 ml lemon Juice

To serve

• Cold whipped cream or ice-cream
• Berries, fresh or macerated

Instructions

1. Preheat the oven to 180°C and butter a 1 litre ovenproof basin or serving dish.
2. In a food processor, cream butter with zest and sugar, then add egg yolks. Add flour and milk alternately to make a smooth batter. Scrape mixture from sides of processor bowl and blend in lemon juice. Transfer to a clean bowl.
3. Whisk egg whites until creamy and firm and fold gently into batter. Pour batter into the prepared dish.
4. Stand dish in a larger baking dish and pour in hot water to come halfway up the sides of baking dish.
5. Bake for approximately 45 minutes. Serve warm out of the oven with cold cream or ice-cream and berries.

Watch how to make this recipe on Memory Bites with Matt Moran.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.