Berry lemon pudding Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Total Time:

01:05

Prep:

00:20

Cooking:

00:45

Nutrition per portion

RDA
Calories 290 kCal 15%
Fat 11g 16%
  -  Saturates 6g 30%

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

Ingredients

  • 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

Method

  • 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.

  • 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.

  • Whisk the egg whites until stiff but not too dry, and fold into the lemon mixture. Pour into the dish.

  • 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.

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Top Tip

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