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Magical Lemon Pudding

A community recipe by

Not tested or verified by

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You don't need to be Harry Potter, the 'magic' is actually science, like all cooking. BUT, when a bowl of curdled-looking 'GAK' transforms itself into a feather-light sponge floating on a tangy hot lemon-curd sauce, you'd be forgiven for serving it up with a swirl of your star-studded cape! This can be served cold... If you can wait that long.


Serves: 6 to 8

  • 2 medium eggs (separated)
  • 1 ounce butter (plus extra for greasing)
  • 1 tablespoon all-purpose flour (rounded)
  • 6 ounces superfine sugar
  • 1 large lemon (unwaxed or well-scrubbed)
  • 8 fluid ounces milk
  • 1 pint boiling water


Magical Lemon Pudding is a community recipe submitted by SavAged and has not been tested by so we are not able to answer questions regarding this recipe.

  • Pre-heat oven to Gas 4/ 350ºF/ 180ºC
  • Butter a 2 pint ovenproof dish and stand it in a roasting tin
  • Beat the egg yolks with the butter, flour and sugar
  • Add the zested, or grated, rind and juice of the lemon
  • Whisk in the milk. It WILL curdle and look revolting - don't worry, this is part one of the MAGIC!
  • Whisk the egg whites until fairly stiff and fold into the mixture. This will NOT improve its appearance one tiny bit - it still shouldn't worry you, the first rule in my kitchen is SHOW NO FEAR.
  • Pour the whole disgusting mess into your greased dish, and pour just-boiled water into the roasting tin, to come about halfway up the side of the dish - a pint or so should do it.
  • Bake for 40 minutes, until the top is risen and a light, golden brown.
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