Lemon Surprise Pudding

Lemon Surprise Pudding is a classic British dessert that delivers a delightful light, fluffy sponge on top that transforms into a rich, tangy lemon sauce at the bottom when baked. This traditional Yorkshire favorite relies on a simple batter where lemon juice and zest are folded in, creating a self-saucing effect as the pudding cooks.

Lemon desserts are a perfect way to use up these yellow citrus in late winter and early spring. From Lemon Drizzle Cake that is both a perfect snack cake or lunchbox filler, to lemon bars with a melt-in-your-mouth base topped with zingy curd. Whilst these lemon rolls are an ideal way to serve lemon curd in place of traditional sugar and cinnamon.

Ingredients and substitutions for Lemon Surprise Pudding

• Butter: Butter must be room temperature here to create the nice and fluffy base of the pudding. Unsalted was used, though, you can substitute with salted butter.
• Sugar: Superfine or caster sugar gives sweetness without adding additional flavor so the lemon flavors can come to the fore. You could substitute with raw sugar or half and half with brown sugar, though it would likely change the overall flavor and potential texture. Icing or powdered sugar is best for the top thanks to it’s incredibly fine texture.
• Plain flour: The plain flour gives our the pudding it's signature texture, helping to thicken the sponge topping and create a nice thick sauce underneath. As so minimal is required, you could make this gluten free by adding cornflour to the batter to replace the flour.
• Eggs: Room temperature eggs are essential to bind with the butter and sugar whilst also creating the perfect texture to the overall pudding.
• Lemon: Verna lemons were most easy to source for this recipe, but honestly, any unwaxed lemon you have on hand works. You will want the skin to be as blemish free as possible for the zest and fresh juice is better than store-bought as it provides the best flavor and acidity.

See recipe card for quantities.

How to make Lemon Surprise Pudding:

Step 1: Whip: Butter, sugar and lemon zest until pale.

Step 2: Yolks: Add yolks and whip until combined.

Step 3: Batter: Add remaining ingredients and stir until it is a light batter.

Step 4: Meringue: Whip egg whites until almost stiff.

Step 5: Bake: Pour into the baking dish and place in larger baking dish. Fill half way with boiling water. Bake until golden.

Step 6: Serve: Spoon into serving bowls, top with something creamy and light and dig in!

FAQ’s for the best Lemon Surprise Pudding

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Lemon Surprise Pudding

Sylvie Taylor

Lemon Surprise Pudding is a classic British dessert that delivers a delightful light, fluffy sponge on top that transforms into a rich, tangy lemon sauce at the bottom when baked. This traditional Yorkshire favorite relies on a simple batter where lemon juice and zest are folded in, creating a self-saucing effect as the pudding cooks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine British

Servings 8 -10

Calories 172 kcal

Ingredients

  

1x2x3x

Pudding

• 100 grams / 3.5 ounces butter room temperature
• 200 grams / 1 cup superfine/caster sugar
• 165 grams / 3 large eggs room temperature and separated
• 50 grams / ⅓ cup plain flour sifted
• 10 grams / 2 tablespoons lemon zest finely grated
• 76 grams / ⅓ cup lemon juice
• 398 grams / 1 ⅔ cups milk

To serve

• Confectioner’s/icing sugar
• Whipped cream or creme fraiche

Instructions

 

• Preheat the oven to 180C/350F and butter the base of a baking dish.
• Toss the butter and sugar into a bowl and whip until pale and fluffy, approximately 3 minutes.
• Add the egg yolks and whip until smooth.
• Toss in the flour, lemon zest, juice and milk and whisk until it is a light batter, it’s fine if there’s a few small lumps.
• Add the egg whites into a separate bowl and whip until stiff, approximately 8 minutes.
• Spoon the whipped egg whites into the egg yolk mixture and fold slowly to combine.
• Pour into the buttered baking dish place the baking dish into a second larger dish.
• Fill with boiling water and place into the oven. Bake until golden on top, approximately 30 minutes.
• Remove and spoon into serving bowls.
• Top with a spoonful of whipped cream or creme fraiche and dig in.
• Enjoy!

Notes

• Plain flour: The plain flour gives our the pudding it's signature texture, helping to thicken the sponge topping and create a nice thick sauce underneath. As so minimal is required, you could make this gluten free by adding cornflour to the batter to replace the flour.
• Lemon: Verna lemons were most easy to source for this recipe, but honestly, any unwaxed lemon you have on hand works. You will want the skin to be as blemish free as possible for the zest and fresh juice is better than store-bought as it provides the best flavor and acidity.
• Baking dish: The baking dish used here is 24.5x17 cm / 9.5x6.5 inches which is small to medium sized.
• It can be made ahead, but with caution: This is best served the day it’s made. You could bake, allow to cool and cover fully to refrigerate. Reheat in a warm oven of 100C/210F for approximately 10 minutes. This may cause the sauce to thicken though.

Adapted from The Independent

Nutrition

Calories: 172kcal

Keyword citrus, pudding, spring baking, winter baking

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