Lemon Pudding recipe from the Stylist - tested

Every Wednesday morning I get the Stylist Magazine - a free fashion and lifestyle magazine available in London. And I saw the Lemon delicious pudding recipe - and more importantly the picture, and I knew I had to make it. Pictures are really important guys - I don't actually buy cooking books without picture, as I don't like not being able to see what I am supposed to make - I am weird, I know. Anyway, the recipe is worthy of a post because it is indeed delicious and very simple - and according to M one of my best cooking efforts.

However I changed the recipe a bit. I wanted it to be a bit more lemoney so I added a lemon glaze, and I did not have any cream of tartar (and could not be bothered to go out and buy some) and replace it by bicarbonate of sodium (did some research on what it was supposed to be like). So the recipe is the original and you will see what I added.

Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients (serves 6)
50g unsalted butter, at room temperature, plus extra for greasing
225g golden caster sugar
Finely grated zest and juice of 2 large lemons (I used 3) + 3 more for the lemon glaze
4 large free range eggs, separated
50g self-raising flour
225ml whole milk
Half level teaspoon cream of tartar (I used bicabornate of sodium)
Icing sugar, for sprinkling and for lemon glaze

How can I make it?

1) Heat the oven to 180˚C/350˚F/gas mark 4 and place a roasting tin half-filled with water on the centre shelf to warm up.

2) Butter a 1.5-1.75 litre soufflé or other ovenproof dish. (I made individual cakes in some muffin tray I had)

3) Whisk the butter in a large bowl until soft, add the sugar and whisk until fluffy. Gradually whisk in the lemon juice, followed by the grated lemon zest and egg yolks. Sift the flour into the mixture and stir it in with a metal spoon, then gradually stir in the milk. Stir thoroughly until very smooth. (Bring on the Kitchen Aid)

4) In a clean bowl, whisk the egg whites with the cream of tartar using an electric hand mixer until they stand in soft peaks. Then, using the metal spoon, fold them gently into the pudding mixture, a quarter at a time.

5) Pour the mixture (looks like a pancake mixture - apparently it is supposed to) into the soufflé dish and stand it in the roasting tin of water in the oven. Bake for 40 minutes, or slightly less, in a fan oven, until risen and golden brown on top.

6) Make a lemon glaze (mising lemon juice and icing sugar) and pour on top of the cooled-down cake.


Serve hot or cold (they are suprisingly nice cold), with a little icing sugar sifted over the top if you like (Xmas effect).

So we have nearly eaten all of them over the weekend... and I may have to make a new batch - or find a new recipe... As always guys would be great to know if you got inspired and made it!