Leon's Jossy Lemon Pudding...

I bought the Leon Baking book a while back and to be honest I hadn't really had the chance to have a proper browse. So a couple of weeks ago I took it to bed with me for some light reading, it's a truly scrumptious book with pages and pages of eye wateringly tempting recipes. This lemon pudding particularly caught my eye it was apparently handed down to one of the authors Henry by his Great Grandmother Enid as a cut out from a newspaper, luckily I had all the ingredients in so made it for a family dinner and delicious it was too! A tart yet sweet and gooey creamy delight! It's a wonderfully oldfashioned pudding perfect for Summer lunches where I'd definitely add some fresh berries to it, you can serve with cream but to be honest it is incredibly rich so personally I don't need the extra calories!

Here it is:

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Serves 6


  • 50g/2oz unsalted butter, at room temperature,
  • plus extra for greasing
  • 225g/8 oz golden caster sugar
  • finely grated zest and juice of 2 large lemons
  • 4 large free-range eggs, separated
  • 50g/2 oz self-raising flour
  • 225ml/1 cup whole milk
  • ½ level teaspoon cream of tartar
  • icing/powder sugar, for sprinkling


  • Heat the oven to 180°C/350°F/gas mark 4 and place a roasting tin half-filled with water on the centre shelf to warm up. Butter a 1.5–1.75 litre soufflĂ© or other ovenproof dish.
  • Whisk the butter in a large bowl until soft, then add the sugar and whisk until fluffy. Gradually whisk in the lemon juice, followed by the grated lemon zest and the egg yolks.
  • Sift the flour on to the mixture and stir it in with a metal spoon, then gradually stir in the milk. Whisk thoroughly until very smooth.
  • In a clean bowl, whisk the egg whites with the cream of tartar using an electric hand mixer until they stand in soft peaks. Then, using a metal spoon, fold them gently into the pudding mixture, about a quarter at a time.
  • Pour the mixture into the soufflĂ© dish and stand it in the roasting tin of water in the oven. Bake for 40 minutes, or slightly less in a fan oven, until risen and golden brown on top.
  • Serve hot or cold, with a little icing sugar sifted over the surface if you like.