Self-Saucing Lemon Pudding

Serves 4

  • 50g butter, room temperature
  • 200g caster sugar
  • zest of 1 lemon, finely grated
  • 100ml lemon juice
  • 3 eggs, separated
  • 50g cake flour, sifted
  • 250ml milk
  • icing sugar

Preheat oven to 180 C. In a bowl, cream together the butter, sugar and lemon zest until light in colour. Add the lemon juice, egg yolks (one at a time, beating well between each addition), flour and milk. In a separate bowl whisk the egg whites until firm and gently fold into the egg yolk mixture. Pour into a greased baking dish and place in a tray of hot water. Bake for 45 to 50 mins until golden on top. Dust with icing sugar to serve.

Enjoy this recipe with one of South Africa’s best wines, go to

Photography by C&D Heierli • Recipes by Diane Heierli