lemon sponge pudding

lemon sponge puddingAre you a lemon fan?  If yes, then you are going to absolutely LOVE this dessert!  A light and fluffy sponge pudding with the most decadent lemon sauce hiding on the bottom.  That’s why this dish is sometimes called lemon surprise pudding.  It’s a classic vintage winter dessert that my mom and her mom used to make. And, what’s more, it’s super easy to make.  Dig into this pudding hot from the oven, but if you let it sit, it’s surprisingly good cold, too.  For more sweet and savoury lemon dishes, click here.

you will need

50g butter
200g caster sugar
1 lemon, zested
100ml lemon juice
3 eggs, separated
50g plain flour, sifted
250ml milk
1 teaspoon vanilla extract
icing sugar, for dusting


Preheat the oven to 180c (350f). In a food processor whizz the butter, sugar, and lemon zest until creamy. Add the lemon juice, yolks, flour, milk, and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together.

gently fold egg whites into the lemon sauce

The pudding is cooked when the top feels sponge-like but wobbly.

Pour into a buttered ovenproof baking dish 22cm x 22cm (9″ x 9″). Place this dish in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set.  Cooking the pudding in a water bath means that the top will form a fluffy sponge layer, while the creamy lemon sauce remains at the bottom.  Serve warm or at room temperature.  Dust pudding with icing sugar.

the culinary chase’s note:

As the pudding bakes, it separates, and the bottom remains a liquid lemony sauce while the top becomes fluffy and sponge-like. Enjoy!