For the pudding:

  • 75 g soft unsalted butter, plus extra for greasing
  • 125 g caster sugar
  • zest and juice of 2 lemons
  • 2 large eggs, separated
  • 250 ml whole milk
  • 75 g self-raising flour

For the candied lemon slices:

  • 1 lemon, sliced very thinly, pips removed
  • 100 g caster sugar


To make the candied lemon slices

  1. 1

    Put the sliced lemon in a pan of boiling water and simmer for 10 minutes. Drain and set aside.

  2. 2

    Put 100ml cold water and the caster sugar into a small frying pan. Heat gently, stirring to dissolve the sugar.

  3. 3

    Add the lemon slices to the pan and bubble for 10-15 minutes or until the syrup has almost evaporated and the lemons are sticky and caramelised.

  4. 4

    Using tongs, transfer the lemon slices to a tray lined with baking paper. Leave them to dry for a few hours.

To make the pudding

  1. 1

    Preheat the oven to 180°C / fan 160°C / gas 4. Butter a shallow baking dish, about 1 litre capacity. Whisk the butter, sugar and lemon zest together.

  2. 2

    Whisk in the egg yolks, then add the milk and lemon juice gradually, whisking constantly. Next, whisk in the flour. The mixture will look a bit curdled, but that’s fine. In a separate bowl using clean whisks, whisk the egg whites to stiff peaks, then fold them into the mix.

  3. 3

    Spoon into the dish and bake in the middle of the oven for 30-40 minutes or until the sponge is firm and golden. 

  4. 4

    Decorate with the candied lemon slices to serve.

Nutritional Details

Each serving provides
  • Energy 1696kj 405kcal 20%
  • Fat 21.1g 30%
  • Saturates 11.6g 58%
  • Sugars 32.6g 36%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 984kj/235kcal

Each serving provides

45.0g carbohydrate 1.1g fibre 8.2g protein

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