Lemon Delicious Puddings

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Lemon Delicious Puddings

Though spring is definitely in the air here in New Zealand, it’s cool enough in the evenings to still warrant a warm, homely pudding to finish off a Saturday night roast.

I loved the look of these Lemon Delicious Puddings, with their delicate sponge toppings and lemony liquid centres. And, who doesn’t love lemon, particularly when you’re lucky enough to pick them off your own tree.

These puddings are easy to make and even though they’re meant to be served warm, they’re fine to serve at room temperature (which means you can make them ahead), and particularly good cold out of the fridge the next day (oh, yes I did!).

Thanks to Taste.com.au for the recipe. While the original recipe used standard flour, I swapped it for gluten-free flour, which worked well. You can serve either with softly whipped cream or vanilla ice cream. Enjoy!

Lemon Delicious Puddings

Lemon Delicious Puddings

Enjoy a classic dessert with a unique twist in these Lemon Delicious Puddings. Airy sponge, a tangy lemon flavor, and a delightful sauce create a satisfying and comforting treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Servings 6 Servings
Calories 535 kcal


  • 150 g unsalted butter melted
  • 2-3 tsp lemon rind finely grated, plus extra zest, to serve
  • 80 ml 1/3 cup lemon juice
  • 315 g 1 1/2 cups caster sugar
  • 115 g 3/4 cup self-raising flour, sifted
  • 375 ml 1 1/2 cups milk
  • 4 eggs separated
  • Icing sugar mixture to serve
  • Double cream to serve


  • Preheat oven to 180C/360F. Grease six 250ml (1 cup) ovenproof dishes or teacups.
  • Place the butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
  • Use electric beaters to beat egg whites on high until soft peaks form.
  • Use a metal spoon to fold one-quarter of the egg white into the lemon mixture. Gently fold in the remaining egg white.
  • Spoon mixture into prepared dishes (leave a bit of room for the sponge to rise while baking and don’t worry if some of it spills over the edges) and place in a large roasting pan (you can put a teatowel under your dishes to avoid them slipping). Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the smaller dishes.
  • Place the roasting pan in the oven and bake for 25-30 minutes or until golden and just set. Take out of the water bath and place puddings on a rack to cool.
  • When ready to serve, dust with icing sugar, top with a dollop of cream (or ice cream) and sprinkle with extra zest.


If you leave the puddings for several hours, or overnight, the liquid becomes thicker and creamier.
The sponge will become somewhat dome-shaped as it’s baking. Once they’re out of the oven, they start to flatten out, then (if you’re using gluten-free flour) eventually dip in the centre. This is perfectly normal, given there’s no structure under the sponge.


Calories: 535kcalCarbohydrates: 70gProtein: 8gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 171mgSodium: 70mgPotassium: 179mgFiber: 1gSugar: 56gVitamin A: 889IUVitamin C: 6mgCalcium: 107mgIron: 1mg
Keyword Lemon, Pudding
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. Pictures looks so delicious.This makes a lovely light sponge like top with a sauce underneath. We had this for dessert as a nice light ending to our dinner.

  2. Lemon delicious puddings are great, and such a kiwi pudding staple! I can imagine that all the lemon rind and juice in this recipe would serve to make it extra lemony as well, and your photos are gorgeous <3 (and no judgement for eating them cold out of the fridge – I think most of us would!!)


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