Berry lemon pudding

(10 ratings)

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Lemon and berry pudding
Lemon and berry pudding
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Woman's Weekly have created this delicious lemon berry pudding you won't be able to resist. Go on treat yourself!


  • 150g (5oz) blueberries
  • 30g (1oz) butter, softened
  • 125g (4oz) caster sugar
  • Grated zest and juice of
  • 1 lemon (4-5 tbsp)
  • 2 medium eggs, separated
  • 150ml (¼ pint) milk
  • 30g (1oz) plain flour
  • Icing sugar, for dusting
  • Cream, to serve
  • 600-900ml (1-1½ pint) pie dish or soufflé dish, buttered

When they’re in season, use fresh blackberries or raspberries in this pudding.


  1. Set the oven to Gas Mark 5 or 190°C. Put the blueberries in the dish. Cream the butter and 2 tbsp of the sugar in a large bowl. Add the lemon zest and strained lemon juice. Beat together well.
  2. Mix the egg yolks into the milk. Gradually beat small quantities at a time into the creamed mixture, with the flour and remaining sugar, beating until the mixture is well blended.
  3. Whisk the egg whites until stiff but not too dry, and fold into the lemon mixture. Pour into the dish.
  4. Put the dish in a roasting tin and add boiling water to come 2.5cm (1in) up the sides of the dish. Bake for 40-45 mins until the top is brown and set. There will be a gooey sauce underneath. Dust with icing sugar for serving. Serve warm or cold, with cream and more fruit.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 290(kcal)
  • Fat 11.0g
  • Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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