The Charm of Lemon Pudding

This web-log post is a co-operative venture between Patricia Joyce McLellan née Commins, and Brock. Trish has done all of the hard work needed to publish a recipe. As purchasing agent, she has selected all of the ingredients. As cook, she has transformed the ingredients into something edible. As administrator, she has written out the recipe, and sent it onwards to Brock. Brock’s role, in addition to that of dishwasher, has been to photograph the final product, and to transform provided information into a blog post.

Of all the deserts in the world, Brock’s favourite is lemon pudding. He ate it as a child and continues to eat it as long as it is regularly made for him. This recipe serves six. However, there is a difference between hot lemon pudding, out of the oven, and cold lemon pudding served the next day or later, out of the fridge. Both have their own special charm.

This is what lemon pudding looks like, out of the oven

At this point I should be pointing out all of the dangers involved in making lemon pudding, including: be careful with sharp knives, hot ovens, oven dishes (filled with hot water) set out to cool. These dangers don’t end even when the pudding is served, especially if someone has allergies/ sensitivity to: eggs, milk, flour (gluten). General caution: Living involves innumerable dangers, and will ultimately end in death. If you are reading this you have not gotten to this point yet.

Equipment needed: oven, mixing bowl, juicer, grater, rubber spatula, measuring cup, mixer for beating egg whites, pan of hot water, trivet.

Ingredient Metric amount American amount
White sugar 2 dl 1 scant cup
White flour 0.5 dl ¼ ample cup
Melted butter or oil 2 tbsp 2 tbsp
Grated lemon rind From one lemon From one lemon
Lemon juice 5 tbsp 5 tbsp
Egg yolks 3 3
Egg whites 3 3
Milk 4 dl 1.5 cups
Oven temperature 160 degrees C 325 degrees F

Preheat oven to the correct temperature.

Measure, then combine sugar, flour, and butter/oil in a mixing bowl. 

Use a grater to remove lemon rind. Cut lemon in half and use a juice squeezer to collect lemon juice. Add lemon juice and rind to the flour/sugar mixture. 

Add combined egg yolks and milk.  Mix well. Fold in beaten egg whites.  Pour into greased baking pan or individual cups. 

Put the baking pan or individual cups in a larger pan where you add hot water.

Bake for 45 minutes. Remove from oven and place on a trivet.


Why was this post written? The main reason is to encourage others to start their own blogs, to write posts about interesting topics, and to distribute them to a limited group of family and friends. Putting the recipe into web-log form took about five minutes, it involved copying a table from an email, along with the instruction. The photograph was taken with a mobile device (aka cell phone), downloaded and added to the post. Additional time was taken researching and writing about lemon pudding.

People who are interested in the history of lemon pudding can look at: