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Lemon Pudding Cake

Lemon Pudding Cake

Recipe Submitted By: bakingmad

Lemon Pudding Cake as featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Preparation Time	00 minutes
Baking Time	40 minutes
Portions	1 cake
Skill Level	Easy
Average Rating

Lemon Pudding Cake Ingredients

60 grams	Unsalted Butter
1	Lemon Zest grated from 1 large lemon
3	Free Range Eggs seperated
185 grams	Golden Caster Sugar (Billington's)
40 grams	Self Raising White Flour (Allinson Nature Friendly)
60 ml	Lemon Juice
185 ml	Milk
2 tsp	Lemon Extract (Nielsen-Massey)
	Icing Sugar (Silver Spoon) to dust
3 tbsp	Golden Caster Sugar (Billington's)

This recipe uses

How to make Lemon Pudding Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to moderate to 180°C/ 160°C fan/ 350°F/ Mark 4. Grease 6 individual ovenproof ramekins
Beat the butter, sugar and egg yolks in a bowl until the mixture is light and creamy. Add the zest and lemon juice
Add the flour and stir until just combined. Add the lemon extract and milk and stir to combine
Place the egg whites in a clean dry bowl with 2tbsp golden caster sugar. Whisk until firm peaks form. Fold into the pudding mixture with a metal whisk until combined.
Spoon into the ovenproof ramekins and place them in a deep baking tin. Pour in boiling water to come one-third up the way up the sides of the ramekins. Bake for 25-30 minutes until risen. Dust with icing sugar. Serve immediately

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