An old-fashioned favourite, this Thermomix Lemon Delicious pudding emerges from the oven with a magical golden sponge layer on top of a deliciously tangy sauce.
FEATURED REVIEW
Absolutely delicious. My 13 yr old son made this so very easy!
LISA
Lemon Delicious Pudding also goes by the name of Lemon Self Saucing Pudding, Lemon Surprise Pudding and Jamie Oliver calls it Lemon Curdy Pud!! Either way, it's totally delicious and tastes even better with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side.
When it comes to desserts, Lemon Delicious Pudding is a family favourite of ours along with Apple Crumble and Chocolate Pear Pudding. It's an easy dessert to make in the Thermomix and takes just fifteen minutes to prepare and 40 minutes to bake.
How to Make Thermomix Lemon Delicious
- Start by making the lemon batter in the Thermomix (see the recipe card at the end of this post for full instructions). Once the batter is made, pour into a separate bowl and wash and dry the Thermomix bowl and butterfly whisk thoroughly until they're sparkly clean.
- Whip the egg whites in the Thermomix into soft peaks then pour into the bowl with the lemon mixture. Gently fold together with a manual handheld whisk. Try not to over mix otherwise, the sponge will be dense.
- Gradually swirl the mixture together in circular movements until fully combined.
- Pour the pudding mixture into the prepared baking dish and place the dish inside the roasting pan. Carefully pour boiling water into the roasting pan (not into the pudding), until it comes about three-quarters of the way up the sides of the pudding dish. Be careful when transferring it to the oven.
- Bake in the oven for 40 minutes until lightly golden on top and the sponge has puffed up. Dust with a little icing sugar and enjoy it as it is or served it with cream or ice cream.
More Delicious Thermomix Desserts
📖 Recipe
Thermomix Lemon Delicious Pudding
A deliciously light and fluffy lemon dessert with a lovely golden sponge on top and a lemony zesty sauce underneath.
Ingredients
- 175 g white sugar
- 50 g unsalted butter, plus extra for greasing
- 3 eggs, separated
- 1 large lemon, juice and zest (or 2 small lemons)
- 200 g full cream milk
- 60 g plain flour
Instructions
- Preheat the oven to 180°C/350°F (160°C fan) and grease a 24cm x 17cm x 4cm baking dish with butter (or one of similar proportions).
- Add the sugar to the Thermomix bowl and pulverise for 10 sec/speed 9. Add the butter and chop 5 sec/speed 8. Scrape down the sides of the mixing bowl with a spatula. Insert the butterfly whisk and whisk for 2 min/speed 3. Scrape down the sides of the mixing bowl with a spatula.
- With the blades rotating on speed 2, add the egg yolks one at a time through the hole in the lid until combined. Scrape down the bowl and mix for 5 sec/speed 2 until thoroughly combined.
- Remove the butterfly whisk. Add the milk, lemon juice, lemon zest, and flour to the mixing bowl. Mix for 10 sec/speed 5. Scrape down the bowl and mix again for 10 sec/speed 5 until smooth and lump-free. Pour the batter into a large mixing bowl. Clean and dry the Thermomix bowl and butterfly whisk.
- Insert the butterfly whisk. Add the egg whites and whip for 2 min/speed 3.5 until soft peaks form (without the measuring cup). Tip the whipped egg whites into the batter bowl and gently fold them into the batter using a hand-held manual whisk. Swirl it around until thoroughly combined (see photo in recipe post). Don't over-mix.
- Pour the pudding mixture into the prepared baking dish and place the dish inside a large roasting pan. Carefully pour boiling water into the roasting pan (not into the pudding), until it comes about three-quarters of the way up the sides of the pudding dish. Be careful when transferring it to the oven.
- Bake in the oven for 40 minutes until lightly golden on top and the sponge is fluffed up. Dust with icing sugar and serve straight away with a dollop of cream on top.
Nutrition
Serving: 1g | Calories: 265kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 114mg | Sodium: 51mg | Sugar: 31g
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ΕΥΣΤΑΘΙΑ ΤΖΙΑΡΟΥ says
Hello..Looks perfect. Can I prepare it ahaead , keep it in the fridge and bake it last minute?
Vicki says
Hi - I do not recommend mixing this in advance and baking later. The egg whites will deflate if they are mixed ahead of time. Vicki.
Lisa says
Absolutely delicious. My 13 yr old son made this so very easy!
Vicki says
Hi Lisa, thank you so much - I'm glad you enjoyed it! Vicki