Lemon Delicious Pudding

About This Recipe

Lemon delicious is a classic Australian self-saucing pudding, built on the trick of a batter that separates during baking into a soft sponge layer on top and a tangy lemon sauce underneath, without any of the layers being assembled by hand. The batter is whisked with a generous amount of fresh lemon juice and zest, then whipped egg whites are folded in to lighten it before it's poured into a dish and set into a water bath. Baking in a water bath is essential — it insulates the pudding so the base can slowly turn into a curd-like sauce while the top sets into a delicate sponge, a separation that happens purely through the batter's density and baking time rather than any layering technique. Pulling it from the oven too early leaves the sauce underdone and thin; too late and the sponge dries out. Served warm straight from the dish with a scoop of vanilla ice cream, lemon delicious has been a fixture of Australian family dinners for generations, simple pantry ingredients turned into something genuinely impressive.

Ingredients

Serves 6

• 3 tbspunsalted butter(softened)
• 1 cupgranulated sugar
• 3eggs(separated)
• 2 tbsplemon zest
• 0.5 cuplemon juice
• 0.33 cupall-purpose flour
• 1.25 cupswhole milk
• 0.25 tspfine sea salt
• 1 scoopvanilla ice cream(for serving)

Instructions

1. 1

   Cream butter and sugar

   Beat butter and sugar together until light and fluffy, about 2 minutes.

2. 2

   Add yolks and lemon

   Beat in egg yolks, lemon zest and lemon juice until combined (the mixture may look slightly curdled, which is normal).

3. 3

   Add flour and milk

   Fold in flour, then gradually whisk in milk and salt until smooth and quite liquid.

4. 4

   Whip egg whites

   In a separate clean bowl, whip egg whites to soft peaks.

5. 5

   Fold together

   Gently fold the whipped egg whites into the lemon batter in three additions, being careful not to deflate them.

   Fold gently and stop as soon as the whites are just incorporated — overmixing here is what prevents the pudding from separating into its two layers.

6. 6

   Bake in a water bath

   Pour into a buttered baking dish, set inside a larger roasting pan, and pour hot water halfway up the sides. Bake at 350°F for 40-45 minutes until the top is golden and set.

7. 7

   Serve

   Serve warm, spooning both the sponge and the sauce underneath into bowls, topped with vanilla ice cream.

Variations

• •

  Use lime or a mix of lemon and orange zest for a different citrus profile.

• •

  Make individual puddings in ramekins for a slightly faster bake time, about 25-30 minutes.

• •

  Add a tablespoon of poppy seeds to the batter for texture.

Storage

Best served warm the day it's made, though leftovers keep refrigerated 2 days; reheat gently in a low oven or microwave in short bursts.

Frequently Asked Questions