Delia Smith Lemon Surprise Pudding

There’s something quietly magical about this pudding — the way it separates itself in the oven like it knows how to surprise you. I first made Delia Smith’s Lemon Surprise Pudding in a tiny rental kitchen in Devon, wind howling outside and a kettle that wouldn’t stop whistling. My hands were cold, my lemons weren’t even that fresh if I’m honest, but somehow, it still turned out perfect — bright, pillowy, and warm as a hug.

It’s not a show-off dessert. There’s no dramatic flair or Instagram glaze. But once you spoon into that golden, spongey top and meet the silky lemon custard hiding beneath… it’s game over. It’s the sort of pudding that makes you sigh mid-bite and think, “Why don’t I make this more often?”

This is for rainy days, tired days, Sundays. It’s pure British kitchen magic — and it’s dead simple, I promise.

Why You’ll Love It

• Two desserts in one – a light sponge top and a velvety lemon curd hidden underneath.
• Minimal faff – you mix, fold, and bake in one go. No chilling, no waiting.
• Smells like sunshine – that citrus scent fills your kitchen and lifts the mood.
• Great hot or warm – serve it fresh from the oven or let it settle a bit. Still dreamy.
• Forgiving recipe – even if you mess up a bit, it still comes out comforting.
• Leftovers? – good luck. But yes, it reheats like a dream if you somehow have any.

Ingredients

• 3 lemons — zest two, juice all three
• 100g unsalted butter — softened (plus extra for greasing)
• 200g vanilla sugar — or regular caster sugar if that’s what you’ve got
• 4 medium eggs — separated
• 75g plain flour
• 500ml whole milk

How to Make It

Preheat and prep your dish:

Get your oven on at 180°C (160°C fan) or Gas 4. Butter a 2-litre baking dish generously. Nothing fancy needed — I’ve used old Pyrex and even a lasagne dish once.

Mix your lemony base:

Zest two lemons and juice all three. In a big mixing bowl, cream together the butter, sugar, lemon zest, and lemon juice until it looks like a curdled mess (don’t panic — this is normal and fine).

Add yolks and flour:

Beat in the egg yolks, one by one. Then fold in the flour, alternating with splashes of milk, until you’ve got a thin batter. It might look weirdly runny — that’s what gives you the magic pudding layers later.

Whip and fold the whites:

In a separate bowl, whisk the egg whites until stiff peaks form. You should be able to turn the bowl upside down without disaster. Gently fold them into your batter — don’t overmix. Some lumps are OK.

Get ready for the water bath:

Pour the batter into your buttered dish. Place the dish into a deep roasting tin. Carefully pour hot water into the tin so it comes halfway up the sides of the pudding dish — like you’re giving it a warm bath.

Bake it to golden bliss:

Pop it in the oven for 40–45 minutes. The top should be golden, lightly puffed, and just starting to crack. Inside, the surprise lemon curd will have settled beautifully underneath the sponge.

Cool a minute, then dive in:

Let it rest just a few minutes — not too long — then serve while it’s still warm. I usually spoon it straight from the dish at the table. Cream or not, your choice. I often go plain. It’s that good.

Common Mistakes and How to Dodge Them

Why is my batter so thin?
It’s supposed to be! That runny batter is what creates the sponge-and-custard magic. Don’t thicken it.

My pudding’s top got too brown!
Next time, loosely tent with foil halfway through baking. I forgot once and ended up with a crunchy cap — still tasty, but not quite the same.

Why’s it sticking to the sides?
Grease your dish properly. Or do what I do when I forget: scrape it out, laugh, and pretend it’s rustic.

My egg whites collapsed when I folded them.
Be gentle, and don’t overmix. A few white streaks are better than knocking all the air out.

Storage and Reheating

• Fridge: Store leftovers (if you have any!) in the fridge, covered, for up to 2 days.
• Freezer: You can freeze it, but the texture changes a bit — softer, more like a lemon custard bake.
• Oven Reheat: 10–15 minutes at 160°C. Cover with foil to keep it soft.
• Microwave: 30–60 seconds per serving. Not perfect, but it does the trick when you’re in a mood.

Frequently Asked Questions

Can I use bottled lemon juice?
Technically yes, but fresh juice gives it soul. Bottled works in emergencies.

Can I make it dairy-free?
Swap butter for a dairy-free block and use oat milk or similar. It won’t be identical, but still delicious.

Do I have to use a water bath?
Yes — it’s what helps the layers form. Don’t skip it. Your oven’s heat alone won’t do the trick.

Is it meant to be gooey underneath?
Exactly. That’s the “surprise” — soft custard underneath a delicate sponge.

Nutrition Facts (Per Serving):

• Calories: 250
• Fat: 10g
• Carbohydrates: 35g
• Sugar: 20g
• Protein: 5g
• Sodium: 150mg

More Delia Smith Recipe:

• Lemon Chiffon Cake Uk Recipe
• Delia Smith Chestnut Stuffing
• Delia Smith Pavlova Recipe