Our lemon cake pudding with blueberries is ready in an hour and can be enjoyed on its own or with cream or ice cream.
This is a simple twist on the classic lemon pudding. We have used blueberries but raspberries or blackberries would also be delicious. The cream to serve in this recipe is optional and so we haven’t included it in the calorie count. You can enjoy the pudding on its own but if you want a lighter accompaniment consider serving with some thick yogurt.
Ingredients
- 150g (5oz) blueberries
- 30g (1oz) butter, softened
- 125g (4oz) caster sugar
- Grated zest and juice of
- 1 lemon (4-5 tbsp)
- 2 medium eggs, separated
- 150ml (¼ pint) milk
- 30g (1oz) plain flour
- Icing sugar, for dusting and cream, to serve (optional)
WEIGHT CONVERTER
Method
- Butter a 600-900ml pie dish liberally. Heat the oven to 190C (170C fan, Gas 5).
- Put the blueberries in the dish. Cream the butter and 2 tbsp of the sugar in a large bowl. Add the lemon zest and lemon juice. Beat together well.
- Mix the egg yolks into the milk. Gradually beat small quantities at a time into the creamed mixture, with the flour and remaining sugar, beating until the mixture is well blended.
- Whisk the egg whites until stiff but not too dry, and fold into the lemon mixture. Pour into the dish.
- Put the dish in a roasting tin and add boiling water to come two-thirds up the sides of the dish. Bake for 40 minutes until the top is brown and set. There will be a gooey sauce underneath. Dust with icing sugar for serving, if liked and serve with cream or more blueberries.
Top tips for making lemon cake pudding
If the top of the lemon cake pudding is getting too dark during cooking you can cover with some foil. It's a comforting dessert we’re sure your guests will hoover up but if you have leftovers, don’t worry! We explain exactly what to do with them below. If you do serve with cream, it will increase the calorie count per portion to 310 based on 150ml double cream being shared between six.
What is the difference between British pudding and cake?
Many classic British puddings are steamed in a pudding basin but have the texture of a baked cake. They often use the same ingredients as a cake sponge too. Puddings tend to be a little more dense and moist with a closer crumb texture compared to a light, fluffy cake.
Can I use frozen blueberries for lemon cake pudding?
Yes! If blueberries aren’t in season you can definitely use frozen. We recommend defrosting them before you bake them and discard any liquid that is released as they thaw. If you don’t do this, the final pudding may be too liquid. With this in mind you could also use frozen cherries, raspberries or blackberries if you like.
Can you eat lemon cake pudding cold?
Yes you can serve the pudding cold if you want to bake it ahead of time. Alternatively, leftovers can be stored in the fridge in an airtight container and enjoyed the next day with yogurt and more fruit.
For this recipe you need to bake it in an ovenproof dish, similar to what you'd cook a pie in. If you don't have one, food writer Jessica Ransom recommends something that is attractive enough to be used from oven to table like this one from Staub.
If you like this you should try our lemon self saucing pudding too. Lemon-lovers should also bake Mary Berry's lemon drizzle cake for an afternoon treat or our lemon pound cake for something a little fancier.