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Lemon Soufflé Which Inspired Our Lemon Pudding!

INGREDIENTS

  • 250g Sugar
  • 1 tblsp butter, softened
  • 2 large eggs, separated
  • 3 tblsp cream
  • Flour
  • Zest and juice from 1 large lemon
  • 250ml milk
Lemon Soufflé Which Inspired Our Lemon Pudding!

METHOD

This is not a true Soufflé but it is my favourite lemon pudding recipe. It is absolutely deeee-licious. The top should be light and spongy, the bottom should be a sticky lemon sauce.

  • Grease a deep 15cm pudding dish.
  • Using an electric mixer beat sugar and butter together very well.
  • Then beat in the egg yolks, flour, zest and juice.
  • Then add in the milk in a slow stream, beating constantly.
  • In a separate bowl beat the egg whites to form stiff peaks and fold them into the lemon mixture as gently as possible.
  • Pour the batter into the pudding dish and bake in the centre of a preheated 180C conventional oven for about 40 mins, or until top is rich golden brown and springs back when touched with the fingertips.
  • Let the soufflé cool slightly and serve it warm by spooning out portions of both the top "cake" layer and bottom "sauce" layer with freshly whipped cream.