Lemon self-saucing pudding, also known as lemon surprise pudding, is easy to whip up and can be ready in an hour. Make one simple mixture and as it cooks it separates into a light sponge on top and zesty lemon curd beneath
Ingredients
- 50g butter
- 200g golden caster sugar
- 1 lemon, zested
- 100ml lemon juice (include the juice from the zested lemon)
- 3 eggs, separated
- 50g plain flour, sifted
- 250ml milk
- 1 tsp vanilla extract
- icing sugar, for dusting
- double pouring cream, to serve
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. 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.
- STEP 2
Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a gooey lemon curd below. Serve hot with or without cream.
