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The ultimate self isolation comfort food - Granny Annie's Lemon Pudding

This was my absolute favourite as a child - light, golden sponge on the top and a thick, zesty, gooey sauce on the bottom.


180g caster sugar

3 eggs - separated

50g butter and alittle extra for greasing

50g plain flour

250ml milk

2 large lemons - zest and juice

1. preheat the oven to 180 degrees C

2. grease a souffle or oven proof dish with a little butter

3. place the sugar, egg yolks, butter, flour, and the zest and juice of the lemons in a bowl and whisk together - an electric hand whisk works well for this

4. in a separate bowl whisk the egg whites (using a clean whisk) until firm then fold them into the lemon mixture

5. pour into the dish and place into a roasting tin filled with boiling water - the water should come about half way up the dish

6. carefully place in the oven - the top should brown but the underneath should remain gooey - this'll take around 30-45 mins depending on how deep the dish is

7. dust with icing sugar

Best served warm ...

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