Our citrusy lemon pudding has just five ingredients, many of which you’ll probably have in your cupboards and fridge already. The ingredients are cheap as chips and once bought you’ll have plenty left over for future puddings. This sharp and sweet lemon pudding is simple to make and so quick, making it perfect for when you’re craving an effortless after dinner treat. It takes roughly 15 minutes in a hot oven and the end result is a fluffy, lemon-flavoured sponge. You could serve the lemon pudding with a little drizzle of cream or a scoop of vanilla ice cream. We have sprinkled over some flaked almonds to serve for added crunch, try toasting them lightly beforehand to intensify the flavour. This recipe makes 2 puddings. The pudding will keep well in the fridge for up to 3 days and it also freezes well. The easiest way to reheat it is to microwave 1 pudding on High for 1 min. Heat for 30 seconds more, if needed. So why not make a batch of lemon puddings and have them on standby if you’re entertaining and need some last minute puds? We understand if you don’t feel like sharing though, your secret is safe with us…
- 1 egg
- 30g caster sugar
- Finely grated zest and juice of 1 lemon
- 100ml milk
- 1tbsp self-raising flour
- Flaked almonds to top, optional
Heat the oven to 180°C. Whisk together the egg and sugar with a hand-held electric mixer, until pale and doubled in size.
Stir in the lemon zest, juice and the milk. Fold in the flour. Pour the mixture into 2 greased individual ovenproof dishes.
Bake for 15 mins, until risen, and when a cocktail stick is inserted into the centre of the pudding, it comes out clean.