Lemon Pudding Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: serves 6
  • 2 large eggs (approx. 60 g each) – yolks and white separated
  • ½ cup (100 g) caster sugar
  • 2 tbsp (30 g) unsalted butter – melted
  • 3 tbsp (45 g) all-purpose flour
  • 1 lemon zest
  • 3 tbsp lemon juice
  • 1 cup (250 ml) milk
  • ¼ cup (60 g) raspberries + more for topping
  • ⅛ tsp cream of tartar
  • Icing sugar for dusting
  1. Preheat oven to 180°C/350°F.
  2. Whisk the egg yolks and sugar together until pale and creamy.
  3. Add in flour, melted butter, lemon zest and juice and whisk until combined.
  4. Pour in milk and give it a final mix. Set aside.
  5. In a clean large bowl, add in egg whites and cream of tartar.
  6. Using an electric hand whisk, beat until stiff peaks just formed.
  7. Fold in ¼ of the meringue into the egg mixture to lighten the texture.
  8. Pour the egg mixture into the remaining meringue and fold lightly until just combined.
  9. Add in raspberries and give it a final fold.
  10. Do not overfold or your pudding will not be light and airy.
  11. Place 1 raspberry each into 6 x 2-inches ramekins set in a heatproof tray.
  12. Fill each ramekin with batter.
  13. Add in 1 inch of hot water in the tray and bake for 15 – 20 mins, until the top is golden brown.
  14. Remove the ramekins from the water bath and set them on a cooling rack for 15 mins.
  15. Dust with icing sugar and top with raspberries.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/10/28/lemon-pudding-cake/