Lemon Delicious Pudding

This Lemon Delicious Pudding takes me back to my childhood. I can remember on special occasions my grandmother (father's mother) would make it. My grandmother was an amazing gardener & would grow most of the food she ate - even in to her 90's. Upon marrying my mother my father requested that mum learn to cook a Lemon Delicious Pudding like his mother ;). I'm not sure if there was any rivalry between mother & daughter-in-law. I should add that my mum's mum didn't cook at all. My mother's cooking skills increased dramatically when she married my father (he could cook). So I grew up having this pudding made by my mother & grandmother. This is a conversion of that wonderful Lemon Delicious Pudding. 


Serves 8 (my son thinks it serves 1)

50 g Bakers' Magic Gluten free flour

225 g Caster sugar

3 Eggs (separated)

250 g Milk (room temperature)

110 g Lemon juice (~2 Lemons)

50 g Butter (softened)


During baking the pudding separates into two layers.


Turn oven on to 150 C.

Grease an oven proof pudding dish. 

Put warm water into a baking dish & put this into the oven. Make sure it is large enough to hold the pudding dish.

Using a stand mixer or hand held electric beaters cream 150 g of the sugar with the butter & egg yolks.

Mix in the Bakers' Magic Gluten free flour.

Add the milk & then the lemon juice. Mix until it is uniform.

Beat the egg whites with 75 g of the caster sugar until stiff peaks form.

Fold the egg whites into the egg yolk/sugar/lemon mix.

Gently pour the mix into the the pudding dish.

Place pudding dish into the baking dish & bake for ~45-50 mins. The time required to bake this pudding will depend on your oven, how hot the water was in the baking dish & how much water is in the dish. The pudding is cooked too long if the top of the pudding comes away from the sides of the dish.  

Optional - dust with icing sugar prior to serving. 

Serve hot with cream and/or ice-cream.

Simply enjoy!