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.
Ingredients
- 1 egg
- 30g caster sugar
- Finely grated zest and juice of 1 lemon
- 100ml milk
- 1tbsp self-raising flour
- Flaked almonds to top, optional
WEIGHT CONVERTER
Method
- Heat the oven to 180C (160C fan Gas 4). Grease two small ovenproof dishes, approximately 250ml (8oz) each.
- Whisk together the egg and sugar with a hand-held electric mixer, until pale and doubled in size.
- Stir in the lemon zest, juice and the milk. Fold in the flour. Divide the mixture between the greased dishes.
- Bake for 15 minutes, until risen, and when a cocktail stick is inserted into the centre of the pudding, it comes out clean.
- 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.
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.
