Lemon and Vanilla Puddle Pudding

May 08, 2023May 8, 20230 7

Lemon and Vanilla Puddle Pudding Recipe

by The Chefin Dessert

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

399

Sugar

45g

Fat

16g

Lemon and Vanilla Puddle Pudding is a warm, sweet, and tangy dessert that is popular in the UK and around the world. It is a classic British pudding that is perfect for a cold, winter evening. The pudding has a fluffy, sponge-like texture on top, with a warm, syrupy lemon sauce underneath. It is traditionally served with cream or custard and can be enjoyed with fresh fruit, such as raspberries or blueberries.

Instructions

1.	Preheat your oven to 180°C/160°C fan/gas mark 4.
2.	Grease an ovenproof dish with butter.
3.	Using an electric hand mixer, beat the butter and sugar until pale and creamy.
4.	Add the lemon juice, zest, egg yolks, flour, milk, and vanilla extract, and mix until well combined.
5.	In a separate bowl, whisk the egg whites until they form stiff peaks.
6.	Gently fold the egg whites into the pudding mixture.
7.	Pour the mixture into the prepared dish.
8.	Place the dish into a deep roasting tin and pour in enough boiling water to reach halfway up the dish.
9.	Bake for 30-40 minutes or until the pudding is golden and set on top but still has a slight wobble.
10.	Serve and enjoy!

PROS

This Lemon and Vanilla Puddle Pudding is a delightful and tangy dessert that is perfect for any occasion.

It is easy to make, and it will leave your guests impressed with its beautiful presentation and delicious taste.

CONS

This pudding is high in sugar and calories, so it should be enjoyed in moderation.

It is not suitable for people who are lactose intolerant or have egg allergies.

HEALTH & BENEFITS

Despite being a sweet dessert, this pudding has some health benefits.
The lemon is high in vitamin C, which can help boost your immune system.
It may also aid digestion and reduce inflammation in the body.

	50 g butter
	200 g golden caster sugar
	1 lemon , zested
	100 ml lemon juice ( include the juice from the zested lemon )
	3 eggs , separated
	50 g all-purpose flour , sifted
	250 ml milk
	1 teaspoon vanilla extract