Harriet Harcourt

Lemon Delicious Pudding

A classic favourite that never seems to date.


3 eggs, separated
½ cup caster sugar
30g butter, melted
1 cup milk
2 tsp finely grated lemon rind
⅓ cup lemon juice
½ cup self-raising flour
½ cup caster sugar (extra)

Serves 4-6


Pre-heat oven to 180°C.

Beat egg yolks and caster sugar in a small bowl with electric beater until thick and creamy, transfer to a large bowl.

Whisk in melted butter, milk, lemon rind & juice, and sifted flour.

Beat egg whites in clean, small bowl with electric beater until soft peaks form, gradually add second ½ cup of caster sugar in batches, beat until dissolved.

Fold beaten egg white mixture into lemon mixture in two batches.

Pour into lightly greased oven-proof dish.

Place pudding dish in a large roasting dish and add enough hot water to come halfway up the side.

Bake 40-45 minutes or until pudding is just set.

Serve pudding hot with cream or whipped cream