Easy Australian Lemon Delicious Pudding
Updated: 6 days ago
This old-fashioned self-saucing pudding is easy peasy lemon squeezy! All the bright flavors of lemon in a refreshingly light and practically guilt-free soufflé. This basic recipe doesn’t require anything fancy and is made from one simple mixture that magically separates into a soft, fluffy lemon sponge cake on top and a tangy, creamy lemon sauce underneath. Served warm and dusted with confectioners’ sugar, this gorgeous melt-in-your-mouth ever-so-soft treat is sure to tantalize everyone’s taste buds.
Quarantine got you stuck at home?! Barth Bakery has created a new recipe series called “Pandemic Pantry,” which features simple, yet delicious, recipes made from basic pantry and fridge ingredients many already have without having to go to the store. Baking is a great way to practice social distancing, and can be used as a fun homeschooling lesson (math, science, and reading!). New recipes will be posted each week, so be sure to keep checking back!
Lemon Delicious Pudding
5 Tbsp unsalted butter, softened
¾ cup granulated sugar
3 large eggs, separated
¾ cup whole milk
1 Tbsp lemon zest
⅓ cup self-rising flour
⅛ tsp salt
¼ cup fresh lemon juice
Confectioners’ sugar, for dusting
Lemon Delicious Pudding
Preheat oven to 350°F and set an oven rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
In a medium bowl, use a handheld electric mixer to beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add in the egg yolks and beat until thick, another 2-3 minutes. Then beat in the milk until combined.
Fold in the lemon zest, flour, and salt until incorporated. Then stir in the lemon juice until combined.
In a separate medium bowl, use a handheld electric mixer to beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the lemon mixture.
Evenly spoon the batter into the prepared ramekins. (The batter should almost fill the ramekins, but not completely fill them.) Place the ramekins in a 9x13-inch baking dish. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins. Place the pan in the oven and bake for 25-30 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and place them on a wire rack to cool for about 20 minutes. Dust with confectioners’ sugar just before serving.