top of page
  • Writer's pictureBarth Bakery

Easy Australian Lemon Delicious Pudding

Updated: Apr 25, 2021

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.

Easy Australian Lemon Delicious Pudding

Lemon Delicious Pudding Souffle

Soft and Fluffy Lemon Delicious Pudding

Self-saucing Lemon Delicious Pudding

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!

Makes 6


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

  1. Preheat oven to 350°F and set an oven rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.

  2. 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.

  3. Fold in the lemon zest, flour, and salt until incorporated. Then stir in the lemon juice until combined.

  4. 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.

  5. 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.

Looking for more simple recipes made with basic pantry ingredients? Check out these other recipes in Barth Bakery's Pandemic Pantry series:

Easy Marbled Banana Bread

The Best Easy Blueberry Muffins

Easy Chocolate Mousse

Easy No-bake Rice Pudding

Easy No-bake Chocolate Peanut Butter Oat Cookies

3-Ingredient Ice Cream Bread

Easy Baked Egg Custard

Churro Belgian Waffles with Mexican Chocolate Sauce

Mini Molten Chocolate Lava Cakes

The Best Easy Honey Cornbread Muffins

Black and White Cookies

Travel to a new country from the comfort of your kitchen with these other international recipes!

Belgian Almond Thin Cookies

Chocolate Babka

Easy Mexican Sopapilla Cheesecake Bars

Churro Belgian Waffles with Mexican Chocolate Sauce

Australian Strawberry Coconut Lamingtons with Jam Filling

Swedish Saffron Buns (Lussekatter or Lussebullar)

Italian Antipasto Squares

Gluten-free Coconut Caramel Tres Leches Cake

Philippines' Authentic Coconut Pie

Easy Caramel Flan

Homemade Italian Cannolis

Dutch Stroopwafel Cookies

Orange Rhubarb British Bakewell Tart

Italian Cannoli Cups

Japanese Melonpan with Custard Filling

Turkish Künefe (Kanafeh)

South American Cheese Filled Arepas (Corn Cakes)

Japanese Hot Cakes

Italian Pizzelle Cookies

570 views0 comments

Recent Posts

See All
bottom of page