Lemon Pudding for Two

This Lemon Pudding for Two is a delightfully simple dessert with a soft, spoonable texture and bright citrus flavour. Baked in individual ramekins with a crackly sugar top, it strikes the perfect balance between zesty and sweet.

Made with just a few pantry staples, it’s ideal for a cosy evening in. Easily scaled up for more guests, and best enjoyed warm with a little cream or fresh berries on the side.

I got this recipe from Mama’s Gotta Bake. I’ve changed the quantities so that it serves 2. Servings are cooked in individual ramekins, so the quantity can simply be doubled or tripled to serve more people.

Ingredients

• ¼ cup sugar
• ⅛ cup flour
• 1 egg, separated
• 10g butter (about 2 teaspoons)
• ⅓ cup whole milk
• ½ teaspoon lemon zest
• ⅛ cup fresh lemon juice (about half a lemon)
• pinch of salt
• Raw, or some other coarse sugar, to sprinkle on top

Method

1. Preheat oven to 180°C.
2. Prepare a water bath:
   • Place ramekins in a large roasting pan. Set aside.
3. Make the batter:
   • In a mixing bowl, beat the egg yolk and butter until well combined.
   • Add the sugar and beat until light.
   • Mix in the milk, lemon zest, and lemon juice.
   • Stir in the flour until smooth.
4. Whip the egg white:
   • In a clean bowl, beat the egg white with a pinch of salt until stiff peaks form.
   • Gently fold into the lemon mixture until just combined.
5. Fill and bake:
   • Divide the mixture evenly between the ramekins.
   • Sprinkle the tops generously with raw or coarse sugar.
   • Pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins.
   • Carefully transfer to the oven and bake for 30–40 minutes, or until the tops are golden and the sugar has caramelised.
6. Cool slightly before serving.