Trish’s Warm Lemon Pudding

My sister-in-law Trish e-mailed me this recipe a while back and had I known how fabulous it is, I would certainly not have waited this long before making it.  This pudding has the perfect balance between tart and sweet with a soft extremely light crumb and a surprise creamy sauce hiding away at the bottom of the bowl.  Think of this as a lemon meringue soufflé that stays risen.  Thanks for the lovely recipe Trishy. 🙂

Trish’s Warm Lemon Pudding


60ml flour
170ml brown sugar
2.5ml salt
Rind of 2 lemons
2 extra large eggs separated
170ml full cream milk
60ml lemon juice strained
Cream to serve – optional


  1. Preheat the oven to 180°C.
  2. Sift the flour, sugar and salt into a bowl.
  3. Add the lemon rind.
  4. Beat the egg yolks with the milk and lemon juice, and stir into the flour mixture.
  5. Beat the egg whites until stiff and fold into the lemon mixture.
  6. Divide the mixture between 6 to 8 ramekins and place in a baking pan of hot water.
  7. Bake for 15 to 20 minutes until a skewer comes out clean.