Lemon Sauce Pudding

Fork Lemon Sauce Pudding

Cooking time: 50

Preparation: 30 minutes

Cooking: 50 minutes

Serves: 6


Delicious dessert for December.


  • 60g unsalted butter, softened
  • 185g sugar
  • 3 Bird Bros eggs, separated
  • 2tsp finely grated lemon zest
  • 40g self-raising flour
  • 185ml milk
  • 80ml lemon juice
  • Icing sugar, to dust


  1. Heat the oven to 160C (gas mark 2-3). Grease a deep 1.25 litre soufflé or ovenproof dish. In an electric mixer, beat the butter, sugar, egg yolks and lemon zest until light and fluffy. Alternately fold in small amounts of the flour and milk, until all used, to make a smooth batter, then stir in the lemon juice. The batter may look like it has separated at this stage, but this is fine.

  2. In a separate clean bowl, whisk the egg whites until they form soft peaks. Gently fold them into the batter.

  3. Pour the batter into the prepared dish, place it in a deep roasting tin and fill the tin with enough boiling water to come a third of the way up the sides of the dish. Gently transfer to the oven and bake for about 50 minutes, or until the top is golden, firm to the touch and risen. Dust with icing sugar and serve with cream.

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