Lemon Layer Pudding

I was flicking through the book and realised I hadn’t touched the hot puddings chapter. I am quite partial to a warm pudding, especially a lemon flavoured one


Juice and grated rind of 1 lemon
2 oz butter
4 oz caster sugar
2 eggs separated
Half a pint milk
2 oz self raising flour

Add the lemon rind to the butter and sugar and cream the mixture until pale and fluffy. Add the egg yolks and beat well. Stir in the milk, lemon juice and flour. Whisk the egg whites stiffly. Fold into the mixture then pour into a large greased oven proof dish – approx 2.5 pints. Stand the dish in a shallow tray of water and bake at 200 for 45 minutes or until the top is set and firm to the touch.

This pudding separates out in the cooking into a custard layer with a sponge topping – so this is like a self saucing pudding!

Overall this was easy enough to make. Have to say I had serious concerns when adding the milk and lemon juice together, would they not curdle? It looked ok as I stirred it in.

I had just used another oven tray with cold water, on hindsight I think this was a mistake. It doesn’t say in the recipe but I think it should’ve been a tray with warm water.

After 45 minutes it was quite dark on the top, and it was firm to touch but still felt a bit wobbly, so I gave it another few minutes. It started to get a touch too dark hence the sprinkling of icing sugar!

It didn’t rise as much as I’d expected. I had visions of a puffed up top to the pudding so was actually quite disappointed when it came out if the oven. Maybe that had something to do with the cold water.

I was expecting to cut into this and have a light sponge on top with a thick lemony custard on the bottom. The sponge was light in places but other bits were a kind of soggy and stodgy! I know it’s labelled as a pudding so maybe it’s meant to be like that! However the sauce at the bottom didn’t look right, it looked curdled. It was quite watery with lumpy bits – sounds lovely doesn’t it?

I wasn’t going to let the appearance and texture put me off and I’m glad I didn’t; this was actually very pleasant. It was very light and the lemon flavour is really refreshing. The saucy bit does have a good flavour but is just not the texture I’d expected. My daughter really enjoyed this as well.

I’ve made a few self saucing puddings in the past and they have always worked perfectly. So not sure if this went wrong due to the cold water, or maybe the milk and lemon juice together had curdled after all.

Would I make this again? Yes, I’ll use warm water and see if that makes a difference.

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