Nigella Lemon Surprise Pudding

I’ll be honest — the first time I made this pudding, I thought I’d messed it up completely. The batter looked curdled, the dish wobbled like an ill-conceived science experiment, and the smell of lemon was the only comforting sign I hadn’t made a terrible mistake. But then, magic. Out of the oven came this golden, wobbly wonder with a soft sponge top and a silky lemon sauce hidden underneath. That’s the “surprise” in Nigella Lemon Surprise Pudding — and it gets me every time.

This classic British dessert, made famous by Nigella Lawson, is as much about texture as it is taste: tart, comforting, and warm, with a soft citrus punch that cuts through any gloomy evening.

Ingredients List

• 2 medium eggs — separated (egg whites folded in last for that magic rise).
• 1 oz butter — plus extra for greasing.
• 1 rounded tablespoon all-purpose flour — too much will ruin the pudding’s delicate balance.
• 6 oz superfine sugar — caster sugar melts beautifully here.
• 1 large lemon — zest and juice; unwaxed or well-scrubbed. I once skipped the zest — never again.
• 8 fl oz milk — whole milk gives a better mouthfeel, but you can sub with almond milk if needed.
• 1 pint boiling water

How to Make It

1. Preheat your oven to 180°C/350°F/Gas 4.
2. Grease a 2-pint ovenproof dish and sit it in a deep roasting tray.
3. Separate your eggs. Put the yolks in one bowl and the whites in another. Make sure not a speck of yolk lands in the whites or they won’t whip up properly.
4. Beat the egg yolks with the butter, flour, and sugar until you have a pale, creamy mixture.
5. Grate in the lemon zest and squeeze in the juice. It will smell divine at this point.
6. Pour in the milk and stir. Here comes the alarming part — it will curdle. Ignore it. Keep going.
7. Whip the egg whites until stiff peaks form. They should hold when you lift the whisk — not slide off.
8. Gently fold the whites into the lemon mixture. Do this in thirds, and don’t panic if it looks weird. Mine always does.
9. Pour the mix into your greased dish. Then pour boiling water into the roasting tray until it comes halfway up the sides of the pudding dish.
10. Bake for 40 minutes until the top is golden and slightly cracked. You’ll smell when it’s ready — bright and lemony.

I usually use this bake time to wash up or, more honestly, scroll for other puddings I don’t need.

Common Mistakes

Why is my pudding flat and heavy?
You probably overmixed the egg whites or didn’t beat them enough. Keep them airy and just folded in.

Why did it taste too eggy?
You may have used eggs that were too large or undercooked it. The top should be set and springy.

Why is the sauce missing?
Too much flour or too long in the oven. That sauce forms during baking, so trust the process and don’t overdo it.

Why did mine curdle and stay curdled?
You didn’t mix the whites in gently or perhaps the oven was too hot. I’ve done this. It’s tragic — but edible.

Storage and Reheating Tips

• Fridge: Store covered for up to 3 days. It thickens but still tastes lovely.
• Freezer: Freeze in portions, tightly wrapped, up to 3 months. Thaw overnight in the fridge.
• Reheat in Microwave: 30–60 seconds per portion, watching it like a hawk.
• Reheat in Oven: Cover with foil, bake at 180°C for 10–15 minutes until warmed through.

Avoid the air fryer — trust me, the texture turns rubbery.

What to Serve With It

• Vanilla ice cream — the cold creaminess meets the hot, tangy sauce perfectly.
• Lightly whipped cream — unsweetened, if you want the lemon to shine.
• Shortbread biscuits — for a bit of crunch alongside the soft pudding.

Sometimes I have all three. No regrets.

FAQ Section

Can I make this gluten-free?
Yes — just use a gluten-free all-purpose flour blend. Don’t skip the sifting, though.

Can I make this ahead?
You can prep the batter a few hours in advance but don’t fold in the whites until just before baking.

What if I don’t have superfine sugar?
Blitz granulated sugar in a food processor for a few seconds. Done.

Can I use limes instead of lemons?
Yes, but it will be more floral and less sharp. Delicious, but different.

Try More Recipes:

• Nigella Minestrone Soup
• Nigella Pea And Asparagus Risotto
• Nigella Buttermilk Scones
• Nigella Baked Peaches