Lemon Delicious Pudding

lemon delicious pudding
Lemon Delicious Pudding on a white timber board with a side plate and a spoon

We just love desserts made using lemons and this Lemon Delicious Pudding is a winner. It is quick to prepare and tastes fabulous eaten hot, or cold.

What we really love about this Lemon Delicious Pudding, is that the sponge remains beautifully soft with that fresh baked mouth feel even after refrigerating. Whipping the egg whites and gently folding through the batter is the key to creating this super light and airy sponge.

Lemon Delicious Pudding ingredients on a marble table

Growing up, Mum’s pantry always had packets of lemon delicious, chocolate, or butterscotch self saucing puddings that we as kids would just whip one or the other up for a quick dessert. We remember mixing up the packet mix, then sprinkling the powder over the batter, and then pouring boiling water over the batter then baking till golden. A big scoop of vanilla ice cream was necessary to serve with it, as the hot pudding met the cold ice cream and created a creamy sauce as it melted.

Well, we’ve come a long way since, and discovered this amazing lemon delicious recipe that has the best light and airy sponge and a stunning lemon sauce, that makes the perfect pudding in our opinion.

Lemon delicious pudding sponge

Watch How To Make Lemon Delicious Pudding

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Check out some more winning lemon desserts

Edna's lemon curd cake finished cooking and decorated with some fresh lemon leaves

click on the link…..Edna’s Lemon Curd Cake

easy crustless lemon tart

click on the link…..Easy Crustless Lemon Tart 

italian lemon mascarpone tart

click on the link…..Italian Lemon Mascarpone Tart

What’s your favourite lemon dessert? We would love to hear from you in the comments below.

lemon delicious pudding
Yield: 6-8 serves

Lemon Delicious Pudding

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Lemon delicious pudding is a light as a feather and airy sponge, cooked above a creamy puddle of delicious lemon curd sauce. Winner, winner!


  • 50 g ( 1 3/4 ounces) softened butter, plus extra for greasing the pan
  • 200 g (7 ounces) caster sugar
  • zest of two medium lemons, finely grated
  • 100 ml (3 1/2 fl ounces) freshly squeezed lemon juice
  • 3 large eggs, separated
  • 50 g (1 3/4 ounces) plain (all purpose) flour
  • 250 ml (8 1/2 fl ounces) full cream milk
  • icing sugar for dusting - optional 


  • heat oven to 180c (355f) on bake, not fan
  • lightly butter a 22cm (8 1/2 inch) square baking dish
  • combine the butter, sugar and zest in a bowl and beat till well mixed (2-3 minutes)
  • add the lemon juice, egg yolks, flour and milk and beat until well mixed (it may look a little curdled, but that's ok)
  • in a separate bowl whisk the egg whites until firm, but not stiff and glossy
  • gently fold the egg whites through the batter taking care not to beat it - see notes
  •  pour mixture into your baking dish
  • place dish in a pan and pour boiling water until water is half way up the sides of the dish
  • cook on middle shelf of the oven for 25 - 30 minutes until the top is lightly browned and there is a gooey lemon curd below
  • remove from oven and lightly dust with icing sugar
  • serve hot or cold with cream or ice cream
  • enjoy!


  • take care not to beat the batter with the egg whites as it will destroy the air bubbles that make the sponge light and airy

Nutrition Information

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g


Cooper now has a new burial ground for his bones. What was once a flourishing garden bed is now completely dead due to the drought here in Australia. What is it with dogs that you give them a nice juicy bone and they go and bury it, only to dig it up at a later date?


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