Lemon pudding recipe

(32 ratings)

Our lemon pudding has five ingredients and is ready in 25 minutes.

lemon pudding
(Image credit: Alamy)
  • healthy
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories139 Kcal7%
Fat4.1 g6%
Saturated Fat1.8 g9%
Sugars17.5 g19%
Protein5.3 g11%
Carbohydrates20.2 g8%

Each lemon pudding is under 140 calories making them an ideal dessert if you’re calorie counting. 

Not only is this lemon pudding recipe easy to make, it only uses five ingredients and comes in at 139 calories per portion. The recipe is easy to scale up if you need to serve more guests but it’s a wonderful option when you are just cooking for two. 


  • 1 egg
  • 30g caster sugar
  • Finely grated zest and juice of 1 lemon
  • 100ml milk
  • 1tbsp self-raising flour
  • Flaked almonds to top, optional




  1. Heat the oven to 180C (160C fan Gas 4). Grease two small ovenproof dishes, approximately 250ml (8oz) each.
  2. Whisk together the egg and sugar with a hand-held electric mixer, until pale and doubled in size.
  3. Stir in the lemon zest, juice and the milk. Fold in the flour. Divide the mixture between the greased dishes.
  4. Bake for 15 minutes, until risen, and when a cocktail stick is inserted into the centre of the pudding, it comes out clean.
  5. Leave to stand for a couple of minutes before serving with a sprinkle of flaked almonds, if liked.

Top tip for making lemon pudding

You can also enjoy the lemon pudding cold so if you’re cooking for one, enjoy one hot one night and have it cold the next day. It’s delicious on its own but would also taste great with a little cream, ice cream or even some yogurt and honey. 

What do I serve with lemon pudding?

Lemon pudding is delicious on its own but you could pour over some cream when serving or plate it up with a scoop of ice cream.

The flaked almonds are an optional but delicious topping for these lemon puddings. If you can find them, toasted flaked almonds have a more intense flavour but you can also do it yourself in a dry frying pan. Simply toss the almonds in the pan once hot until fragrant and starting to brown on the edges. For more helpful tips when it comes to making lemon pudding, read below

You could also serve some fresh berries on the side, raspberries and blueberries work particularly well with the lemon flavour. 

Can I make one large lemon pudding?

If you want a dessert for more than two people but don’t have enough ramekins you can bake the pudding in an oven-proof enamel or ceramic pie dish. We recommend doubling or tripling the recipe because this quantity won’t be enough for a large dish. 

Where should lemons be stored?

Depending on how quick you are going to use your lemons can determine where you need to store them. If you’re not sure when you will get round to baking, we recommend storing lemons in the fridge. They will last for around a month like this. You can keep them in a bowl at room temperature but they will only last around a week and could last for less time if the weather is particularly hot. 

If you’ve gone to all the effort of making a homemade lemon pudding for your date night, make sure it’s presented in a cute ramekin. We love this set from Le Creuset which are heart shaped for the ultimate romance factor. 

Le Creuset Stoneware Heart Ramekins, Set of 2 - View at John Lewis

Le Creuset Stoneware Heart Ramekins, Set of 2 - View at John Lewis

These stoneware ramekins can be microwaved and put in the freezer and oven. You can also put them in the dishwasher for easy cleaning. Not only can you bake our lemon puddings in the ramekins, you can also use them to serve dips and snacks or bake individual pies. 

If you like this recipe we recommend trying our lemon cake pudding too. It’s more of a sharing dessert but just as easy. For those who prefer a classic cake, try Mary Berry's lemon drizzle cake or this lemon pound cake recipe has cream cheese in the batter for a rich final taste. 

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.