The magic in this old-fashioned pudding lies purely in the way that even though it goes into the oven as one mixture, it emerges as a gorgeous light sponge sitting over a creamy, mouth-puckering sauce. This is one pudding that always pleases.

Serves
6-8

Preparation

25min

Cooking

35min

Skill level

Mid
By
9
Average: 4.1 (11 votes)
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Ingredients

  • melted butter, to grease
  • 125 g unsalted butter, at room temperature
  • 220 g (1 cup) caster sugar
  • 2 tsp finely grated lemon rind
  • 4 eggs, separated
  • 80 ml (⅓ cup) lemon juice
  • 75 g (½ cup) plain flour
  • 310 ml (1¼ cups) milk
  • icing sugar, to dust
  • cream or vanilla ice cream, to serve

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.

Instructions

Preheat oven to 180°C. Lightly grease a 2-litre (8 cup) capacity ovenproof or soufflé dish with the melted butter.

Use an electric mixer to beat the butter, sugar and lemon rind in a medium bowl until pale and creamy. Add the egg yolks, one at a time, beating well after each addition. Beat in the lemon juice (the mixture will curdle at this stage but it will be fine). On the lowest possible speed, beat in the flour and then the milk (the mixture will be a thin batter consistency).

Using an electric mixer with a whisk attachment or a balloon whisk, whisk the egg whites in a clean, dry medium bowl until firm peaks form. Use a large metal spoon or spatula to fold the half of the whisked egg whites through the butter mixture to “loosen” the mixture. Then fold through the remaining egg whites until just combined.

Pour the mixture into the greased dish. Place the dish in a roasting pan or larger ovenproof dish and add enough boiling water to the roasting pan to reach halfway up the side of the dish. Bake in preheated oven for 30-35 minutes until puffed and a creamy sauce has formed under the sponge topping.

Remove from the oven, sprinkle with icing sugar and serve immediately, accompanied by cream or ice-cream.

 

Baker’s tip
• For a lemon and lime delicious, replace half the lemon juice for lime juice.

 

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

 

Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisumbing.

 

This recipe is from our online column, Bakeproof: Comfort puddings.