This Lemon Delicious pudding recipe is straight from your childhood. This unique self saucing pudding separates while baking into a light, fluffy and lemony cake on top and a lemon curd like sauce on the bottom just like magic! I'll also show you how to get more of that incredible lemon sauce using this one little tip! Plus I'll also show you a Thermomix recipe method too to make it super simple. If you love lemony desserts then you will love this easy dessert.
About This Lemon Delicious Pudding
Lemon Delicious is actually an Australian and New Zealand recipe. It's a bit like a magic cake because the cake separates like magic while baking, giving you a layer of sauce at the bottom and a light and fluffy cake on top. Lemons and citrus are cheap at the moment so this is the perfect time to make this!
I've made lemon delicious so many times in my life but it wasn't until the start of this bitterly cold winter that I really wanted more lemon sauce. Like a little bit of sauce wasn't enough, I wanted it SAUCY. So that's how I ended up adding a step that makes the best lemon curd style sauce in it that I got from my 5 minute self saucing banana butterscotch pudding recipe. And with a bit of tweaking, it worked perfectly!
Eggs - make sure to separate the eggs so that there is no yolk in the whites as you will whip the whites into soft peaks. The whipped whites will give the pudding a lovely, light texture.
Sugar - Just regular caster or superfine sugar will do.
Lemon juice - freshly squeezed lemon juice or bottled/frozen is fine. If you have Meyer lemons use those too.
Butter - here we are using melted butter so that it is mostly a simple, stir together mixture.
Milk - I use full cream milk for this. Skim milk also works.
Lemon zest - this is essential for giving this a beautiful lemon aroma and flavour. 1 medium lemon is usually enough to get 1 tablespoon of lemon zest.
Flour - Use plain all purpose or cake flour for this recipe.
Baking powder - This and the whipped egg whites give this cake a light texture.
Tips For Making Lemon Delicious Pudding
1 - Don't forget the lemon zest. The zest is what really transforms this into a lemony delight.
2 - You can use fresh lemon juice or lemon juice in bottles. Honestly I've tried it with both and it doesn't taste very different. However you need at least one fresh lemon for the zest.
3 - Use a water bath for this pudding to gently bake it. You want a baking tin at least 2 inches high and slightly larger than the baking dish that you're using.
4 - Let this pudding set for at least 1 hour after baking it, before serving. The sauce will thicken up so it becomes like a lemon curd. Cutting into it straight away is fine but the sauce won't be as thick and will be quite runny.
5 - I added a tiny amount of yellow food colouring to the sauce ingredients just to make it a bit more yellow.
6 - Serve with vanilla ice cream - the sharpness of the lemon is so good against the creaminess of the vanilla ice cream!
Lemon Delicious Pudding Recipe
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2 tablespoons/30g/1oz butter cut into small pieces
2 tablespoons/30ml/1floz lemon juice
Yellow food colouring (optional)
For Pudding
4 eggs (separated into 4 yolks and 4 whites)
Pinch salt
125g/4ozs butter, melted
330ml/11.6ozs milk
1 cup/220g/7.7ozs caster or superfine sugar
165ml/5.8ozs lemon juice
1 tablespoon finely grated lemon zest
110g/3.9ozs plain all purpose flour or cake flour
1.5 teaspoons baking powder
Step-By-Step Instructions
Step 1 - Preheat oven to 160C/320F fan forced. Have a large baking dish ready (mine was 24x17x7.5cms/9.4x6.7x3inches) and have another tray ready for a water bath that is slightly larger and deep. Put a kettle of water onto boil.
Step 2 - Make the lemon sauce ingredients first to give the sugar a chance to dissolve. In a small bowl add the sugar, boiling water, butter and lemon juice and whisk until you get a smooth mixture and most of the sugar has dissolved. Add a very sparing amount of lemon colouring (this is optional). Set aside.
Step 3 - Separate the whites making sure there is no yolk in them. In a clean bowl whisk with the pinch of salt whisk them until you get soft peaks.
Step 3b Thermomix - add butterfly whisk to TM bowl along with the egg whites and salt. Set to 1.5 minutes, speed 3.5. Set aside for use later.
Step 4 - Add the melted butter into a large bowl and whisk in the egg yolks (not the whites yet!), milk, sugar, lemon juice and lemon zest. In a small bowl whisk the flour and baking powder and then add it in and whisk the flour mixture into the liquid. The flour lumps will disappear with a little bit of mixing. Fold in the egg whites until all white lumps of meringue disappear.
Step 4b Thermomix - Add the melted butter, milk, sugar, lemon juice, lemon zest in the TM bowl and set to 10 seconds speed #4, scrape down and repeat. Add the flour and baking powder and set to turbo, twice scraping down the sides between each addition. Scoop into a bowl and fold in the egg whites until all white lumps of meringue disappear.
Step 5 - Pour the batter into the baking dish and then pour the sauce ingredients (just pour it in one area of the batter, no need to drizzle it all over). Bake for 20 minutes, then turn the pudding around, even if it looks pale, and bake for another 20 minutes. Important: let the pudding sit at room temperature for at least 1 hour before serving. You can serve this straight away but the sauce thickens up when it cools a little. I find it too liquid if I cut into it straight away.
Personal Note
I started making this lemon delicious pudding as soon as I got home from Switzerland as it was so cold when I arrived back and I just needed something delicious and saucy. I thought that I may have somehow miraculously beat jetlag from my trip. I usually take a light sleeping pill combo painkiller on long flights and I did on the way to Switzerland but it was my last one so I just went without. The sleeping pills are from America and not available here. I think the extra long sunlight in Switzerland helped and somehow I fell into the Swiss time zone without getting up in the middle of the night.
I wasn't sure what would happen when I got back because we usually take sleeping pills for the first few days but without any left I just tried to adjust. And somehow I slept like a baby through the night and just fell into Sydney time. I thought that somehow I had beat jetlag and even Mr NQN remarked how easy it had been.
But then the night after I arrived we went out to an event at a place about 30 minutes from our house. We had a great time and were driving home in the car and almost there when I looked down and did a double take.
"Where's my handbag?" I asked Mr NQN. I felt around the passenger area and the back seat and then realised that we had left it at the event! It was black, it was a dark event and a black floor and I guess I just hadn't seen it or remembered it. Luckily Laura was the PR person at the event and I called her panicked. "I have your bag!" she said and I hightailed it back there. I'm lucky it was at a private house and not at a restaurant where anyone could have taken it.
Then the next day I accidentally sent out my email newsletter twice, scheduling it at two different times. So perhaps I hadn't beat jetlag after all!
So tell me Dear Reader, what tips do you have to beat jetlag? Did you have lemon delicious pudding growing up?
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