Lemon surprise pudding

The 'surprise' of this pudding is the way it stays soft underneath the set surface. It's a lovely, indulgent consistency - you only have to slide your spoon in to find out...

Serves 4-6, 20 mins preparation, 40 mins cooking


  • 100g butter
  • 250g sugar
  • 4 lemons, juice and grated zest
  • 4 eggs, separated
  • 100g self-raising flour
  • 300ml milk

To serve

Fresh pouring cream

2½ pint (1½ litre) oval pie dish


  1. Pre-heat the oven to 180°C/gas mark 4.
  2. Beat the butter in an electric food mixer. When it's softened, add the lemon zest and sugar, and beat well. Add the egg yolks one at a time, and beat well. Sift the flour and fold into the mixture with the milk and lemon juice.
  3. In a separate bowl, whisk the egg whites to form stiff peaks. Then fold them into the lemon mixture. The mixture will look a bit lumpy at this stage - but don't worry, it doesn't need to be perfectly mixed.
  4. Pour into the pie dish and bake for 40 minutes.
  5. Remove from the oven and cool for a few minutes. The pudding should be well risen and set on top, but still wobbly underneath. Serve with fresh pouring cream.

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