Delia Smith lemon pudding

Lemon pudding is one of those desserts that feels like sunshine on a spoon — simple yet transporting. Getting the balance between rich creaminess and vivid citrus is an art, and Delia Smith’s Lemon Pudding shows exactly how to achieve it.

Mastering the delicate texture without losing the vibrant lemon flavor is the key. Here’s why this is a pudding worth doing properly — and how to get it spot-on.

Why This Works So Well

The Secret Behind Delia Smith’s Lemon Pudding

The genius of this pudding lies in the blend of fresh lemon juice, zest, cream, and milk — creating a custard that sets just enough without feeling heavy.
The hot water bath (bain-marie) ensures slow, even cooking, preventing the eggs from curdling and giving the pudding its trademark silky-smooth finish.
One small but crucial touch: straining the mixture guarantees an almost ethereal texture, free from zest strands or tiny lumps.

Key Ingredients for Success

Not Just What—But Why

• Fresh Lemon Juice: Absolutely non-negotiable. Bottled lemon juice tastes flat and metallic. Fresh juice gives the pudding real brightness.
• Lemon Zest: Rubbing the zest into the sugar releases essential oils, intensifying the lemon flavor beyond what juice alone can offer.
• Heavy Cream + Whole Milk: Cream adds luxurious richness; milk keeps it light. Too much cream and it turns cloying; too little and it loses depth.
• Cornstarch: Stabilizes the custard without the graininess that flour sometimes brings. Skipping it risks a pudding that’s too loose.

Smart Tweaks That Actually Work

• Orange Version: Swap lemon juice and zest for orange for a softer, sweeter pudding — just reduce sugar slightly.
• Lime Twist: For a sharper, punchier version, use limes instead of lemons. Add a little extra zest to balance their tartness.

Lessons From the Kitchen

What Went Wrong	Why It Happens	How to Fix It
Grainy texture	Overcooked eggs or direct heat	Always bake in a water bath and don’t rush it
Pudding too loose	Underbaking or not enough cornstarch	Extend baking time gently; check with slight jiggle
Curdled or broken texture	Oven too hot	Keep oven steady at 180°C (350°F); use an oven thermometer if unsure

Step-by-Step Method (With Expert Tips)

1. Preheat your oven to 180°C (350°F).
2. Rub the lemon zest into the sugar with your fingers until the sugar feels slightly moist and fragrant.
   Pro Tip: This “awakens” the lemon oils for maximum flavor.
3. Beat sugar and butter until pale and fluffy.
4. Gradually add beaten eggs, alternating with a few spoonfuls of flour to prevent splitting.
5. Whisk in the lemon juice, then the milk — the batter will look loose; that’s correct.
6. Strain the batter through a fine-mesh sieve into your baking dish.
   Pro Tip: Straining ensures ultimate smoothness.
7. Set the dish inside a roasting pan and pour hot water halfway up the sides (bain-marie).
8. Bake for 35–40 minutes until the top is just golden and the pudding has a gentle wobble.
9. Cool slightly, then chill if desired, covering the surface with cling film to prevent skin forming.

Serving Suggestions and Storage Tips

• Serve with a handful of fresh strawberries, a dollop of whipped cream, or a few buttery shortbread biscuits.
• Store covered in the fridge for up to 3 days.
• Freeze tightly wrapped portions for up to 3 months.
• Reheat gently in a 150°C (300°F) oven or microwave in short bursts to avoid curdling.

A Bite of Culinary History

Lemon puddings have been beloved in Britain since the late Victorian era, often appearing in country house kitchens where citrus fruits were precious imports showing off the cook’s skill with delicate custards.

Try More Recipes:

• Delia Smith Normandy Chicken
• Delia Smith Chocolate Fudge Icing
• Delia Gluten Free Chocolate Cake
• Delia Smith Roasted Potatoes