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Surprise Lemon Pudding Pint large

Surprise lemon pudding, a delicious dessert with a twist!

This lemon pudding is also called a “surprise lemon pudding” because, as it bakes, the batter separates in two layers: the top layer becomes a light sponge cake and the bottom layer an exquisite lemon sauce.

  • 6 servings
  • Easy
  • 1 h 30

Recipe :

Ingredients :

1 cup (200 grams) granulated white sugar, divided

4 tablespoons (57 grams) unsalted butter, room temperature

3 large eggs, separated

1 teaspoon pure vanilla extract

1 tablespoon lemon zest (outer yellow skin of lemon)

1/3 cup (40 grams) all-purpose flour

1/4 teaspoon salt

1/3 cup (80 ml) freshly squeezed lemon juice

1 cup (240 ml) milk (whole or reduced fat, but not skim)

1/8 teaspoon cream of tartar (optional)

Utensils :

6 x 1 cup (240 ml) ramekins

1 large baking pan to contain all ramekins

Prepare the pudding batter: 

Preheat oven to 325°F (165°C) and place rack in the center of the oven

Butter the 6 ramekins

Set aside 2 tablespoons (28 grams) of the sugar to use when whipping the egg whites

In the bowl of your electric mixer, beat the sugar and butter on medium-high speed until light and fluffy

Add the three egg yolks, one at a time, and beat until incorporated

Beat in the vanilla extract and lemon zest

Add the flour and salt and beat on medium-low speed until combined

With the mixer on low speed, gradually pour in the lemon juice and milk

Set aside while you beat the egg whites

Make the meringue:

In a clean bowl, whisk the egg whites until frothy, add the cream of tartar (or a pinch of salt) and continue to whisk until soft peaks form, gradually add the remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form

Gently fold the meringue into the batter, in three additions, until incorporated

Evenly pour (or ladle) the batter into the buttered ramekins, the batter does not rise much during baking so you can fill the ramekins almost to the rim

Baking the puddings:

Boil about 2 liters of water

Lay a towel on the bottom of your baking pan, arrange the ramekins into the baking pan, spacing them so that the water completely surrounds the ramekins.

Pour in enough hot water so that the water is halfway up the sides of the ramekins

Now, you can either pour the hot water into baking pan on your counter, then transfer baking pan into your oven, or you can transfer baking pan into your oven and then fill it with hot water, whichever way you feel most comfortable with

Bake for about 40 to 45 minutes or until the sponge cakes are golden brown and a toothpick inserted only into the cake layer comes out clean (do not insert the toothpick into the lemon sauce at the bottom of the ramekins)

Immediately remove the ramekins from the water bath and let cool slightly before serving


This dessert can be served warm or at room temperature

You can either serve the puddings into their ramekins, then just dust the tops of the puddings with confectioners (powdered or icing) sugar and dress with a dollop of softly whipped cream and fresh fruit if you wish, or you can serve them out of the ramekins with the lemon sauce on top and the sponge cake on bottom, just run a knife around the puddings and turn ramekins over onto serving plates

Leftover puddings can be covered and stored in the refrigerator


Original recipe from Stephanie Jaworsky, here’s a link to her method click here.