Lemon Delicious Pudding

9:44 pm on 17 July 2009


  • 2 lemons
  • 1 vanilla bean (or 1/2 teaspoon vanilla essence)
  • 60gms butter
  • 1 1/2 cups castor sugar
  • 3 eggs (separated)
  • 4 Tbsp self raising flour
  • 1 1/2 cups milk (warm)
  • Preheat oven to 180°C


Prepare the ramekins by buttering the insides.

Zest and juice both of the lemons.

Cream butter, zest, and sugar in a food processor and then add egg yolks and the insides of the vanilla bean.

Add flour and milk alternately to make a smooth batter. Scrape mixture from the sides of the bowl and blend in lemon juice.

In another bowl whisk the egg whites until creamy and firm, and then fold gently into the batter.

Pour the batter into the  ramekins.

Place ramekins into a baking dish and pour in hot water until it comes halfway up the sides of the ramekins.

Bake for 1/2 hour (or until lightly golden and puffed up).

Allow to cool slightly then dust with icing sugar and serve with vanilla icecream.