Delia Smith’s Lemon Surprise Pudding is made with lemons, unsalted butter, vanilla sugar or plain caster sugar, free-range eggs, plain flour, and milk. This delicious pudding recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 6 people.
Delia Smith Lemon Surprise Pudding Ingredients
- 3 lemons
- 100g (3½ oz) unsalted butter, softened, plus extra for greasing
- 200g (6 oz) vanilla sugar or plain caster sugar
- 4 medium free-range eggs, separated
- 75g (3 oz) plain flour
- 500ml (17 fl oz) milk
How To Make Delia Smith Lemon Surprise Pudding
- Preheat the oven: Preheat the oven to 180°C (160°C Fan) / 350°F (325°F Fan) / Gas Mark 4. Butter a 2-litre (3½ pint) shallow ovenproof dish.
- Prepare the lemons: Grate the zest from two of the lemons, then squeeze the juice of all three.
- Cream the butter and sugar: Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don’t worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice.
- Whisk the egg whites: In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold them into the lemon mixture.
- Pour and bake: Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides. Bake for 40-45 minutes until the top is golden brown.
- Serve: Serve hot or warm, with or without cream.
Recipe Tips
- Room temperature ingredients: Make sure the butter and eggs are at room temperature before you start. This helps them mix more easily.
- Stiff egg whites: Whisk the egg whites until they form stiff peaks. This will give the pudding a light and fluffy texture.
- Gentle folding: When adding the egg whites to the batter, fold them in gently. This keeps the air in the mixture and makes the pudding rise nicely.
- Water bath: Don’t skip the water bath. It helps the pudding cook evenly and prevents it from drying out.
What To Serve Lemon Surprise Pudding?
This creamy Lemon Surprise Pudding pairs well with fresh berries, whipped cream, vanilla ice cream, or a dusting of powdered sugar. It also can be served alongside a light fruit salad, shortbread cookies, lemon curd, or a drizzle of honey for a delicious dessert.
How To Store Leftovers Lemon Surprise Pudding?
- Refrigerate: Let the leftover Lemon Surprise Pudding cool until it reaches room temperature. Then, cover it with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3 days.
- Freeze: Lemon Surprise Pudding is not recommended for freezing because the texture may change and become watery. It is best enjoyed fresh or stored in the refrigerator.
How To Reheat Leftovers Lemon Surprise Pudding?
- In The Oven: Preheat the oven to 180°C (160°C Fan) / 350°F (325°F Fan). Cover the pudding with foil and heat for about 15-20 minutes until warm.
- In The Microwave: Place a portion of the pudding on a microwave-safe plate. Heat on medium power for about 1-2 minutes, or until warm.
Delia Smith Lemon Surprise Pudding Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 125mg
- Sodium: 80mg
- Potassium: 150mg
- Total Carbohydrate: 37g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 5g
Try More Delia Smith Recipe:
- Delia Smith Chocolate Fudge Icing
- Delia Gluten Free Chocolate Cake
- Delia Smith Chocolate Ganache
- Delia Smith Royal Icing
Delia Smith Lemon Surprise Pudding
Description
Delia Smith’s Lemon Surprise Pudding is made with lemons, unsalted butter, vanilla sugar or plain caster sugar, free-range eggs, plain flour, and milk. This delicious pudding recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C (160°C Fan) / 350°F (325°F Fan) / Gas Mark 4. Butter a 2-litre (3½ pint) shallow ovenproof dish.
- Prepare the lemons: Grate the zest from two of the lemons, then squeeze the juice of all three.
- Cream the butter and sugar: Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don’t worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice.
- Whisk the egg whites: In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold them into the lemon mixture.
- Pour and bake: Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides. Bake for 40-45 minutes until the top is golden brown.
- Serve: Serve hot or warm, with or without cream.
Notes
- Room temperature ingredients: Make sure the butter and eggs are at room temperature before you start. This helps them mix more easily.
- Stiff egg whites: Whisk the egg whites until they form stiff peaks. This will give the pudding a light and fluffy texture.
- Gentle folding: When adding the egg whites to the batter, fold them in gently. This keeps the air in the mixture and makes the pudding rise nicely.
- Water bath: Don’t skip the water bath. It helps the pudding cook evenly and prevents it from drying out.
Delia Smith Lemon Surprise Pudding