Simple Provisions

Food does not need to be fancy to be celebrated

Meyer Lemon Delicious Pudding

My oven and I are getting to know each other. We’re in the early stages of a potentially long-term relationship, and, to be honest, it’s not going so well.

I tried to ignore the fact that this new oven is a third of the size of my old one. Size isn’t everything, right? And its cooktop is electric. Julia Child had an electric stove! But this oven runs hot and fast, and it shoots cold air out of a vent that is at the exact height of my bum when I’m preparing food at the bench opposite it. I mean, that’s just rude!

Braving a cold rear, I wanted to share a dessert with the oven. A light, fluffy dessert that would really test this fledging relationship.

Meyer Lemon Delicious Pudding

Lemon Delicious is the easiest pudding known to man. With store-cupboard ingredients you can make a delicate, tangy pudding that requires a tiny amount of prep and a lazy hour in the oven to puff up and become a moist, lovely, sponge. When I found a stash of golden, plump, local meyer lemons at my green grocer this week I put Lemon Delicious on the menu. Meyer lemons are like normal lemons, but more subtle. With mandarin in their family tree their skins are thinner than your regular lemon and they are less tart. They are beautiful in a simple dessert like this.

So I measured out my ingredients, whizzed them in the food processor and poured the batter into an ovenproof dish. The fragrance of lemons filled the air as I slid the dish into the oven and set the timer for an hour.

Half way through the cook my husband wandered past the oven, catching a chill as it blew cold air on him, and noticed that the edges of the pudding were looking a bit dark. “Impossible, it’s only half way through!” said I as I rushed over, experiencing a moment of wind-machine hair as I reached in to pull the dessert out.

It was done. Cooked. Ready to eat. In half the time. The pudding was delicate, light, moist and smooth, with a slightly chewy crust. Everything I wanted it to be. In half. the. time.

Should I be angry at the oven, breaking up our relationship three weeks in, or thankful for it’s efficiency and offering it a lifetime commitment? I don’t know. But I am grateful for its expert handling of this Meyer Lemon Delicious Pudding. Perhaps there’s hope in this relationship after all.

Meyer Lemon Delicious Pudding

Meyer Lemon Delicious Pudding

Serves 6


  • 90g butter, softened
  • 1 1/2 cups caster (superfine) sugar
  • 1 1/2 cups milk
  • 3 eggs
  • 1/2 cup meyer lemon juice (or normal lemon juice)
  • 1/2 cup plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon meyer lemon rind (or orange rind if using normal lemon juice)
  • Icing (confectioner’s) sugar, for dusting
  • Cream to serve


Preheat oven to 180C/355F.

Grab a food processor and dump the sugar, butter, milk, eggs, lemon juice, flour, baking powder and rind into it. Process until smooth.

Pour into a lightly greased ovenproof dish (5 cup/1.25lt capacity).

Bake for an hour, or until golden.

Dust with icing sugar and serve with cream.


Adapted from a recipe in Donna Hay Magazine Jun/July 2009 

45 thoughts on “Meyer Lemon Delicious Pudding

  1. alifemoment says:

    Wow, this looks amazing, well done !!! :)

  2. Amy says:

    A new relationship always has its uncomfortable stages :) Your lemon delicious pudding definitely deserves its moniker though, it looks absolutely scrumptious!

    1. Amelia says:

      I think I’m still pining for my old oven, which isn’t helping this new relationship Amy ;)

  3. I’ve been with my oven for 2.5 years now and we still don’t really get along. Since I got an in-oven thermometer a few months ago I’ve been able to confront it with evidence of its lies which, while not great for the trust in our relationship, does at least give me a fighting chance of cooking something without burning it. And then there was the dead mouse, which I believe I’ve mentioned elsewhere…

    1. Amelia says:

      At least everything is out in the open now Jane. You’ve got a good base to move forward from. I wish you both well.

  4. Jay says:

    Yum! My mouth is watering :)

  5. Alison says:

    That would be a great thing to make with limon de pica. They are somewhere between a lemon and a lime here in chile. I think my tree is dying though. Luckily my lemon tree is going great guns so I will try it with regular lemons.
    Chilean ovens are notorious for their fickleness. Most don’t even have temperatures on the dial, just low, medium and hot! My whirlpool does have temperatures but it’s completely inaccurate! I have a chest sheet stuck to the fridge based on my oven thermometer!

    1. Amelia says:

      Are you serious?! Man, that would stress me out. I’d be checking the oven every 5 minutes every time I cooked something! I love that you’ve got a cheat sheet :)

  6. Laura Harter says:

    I’m about to move into a new house and I’m not looking forward to the getting-to-know-you phase with the oven. Glad to know that even if things get off to a rocky start, there might be a silver lining after all.

    1. Amelia says:

      We’ll see Laura… we’ll see…. Good luck with your new oven, I hope the relationship blooms right from the get go.

  7. You’re still stage of finding out if you can work out all the kinks, deal with each other’s pros and cons. I say embrace anything that lets you cook that fabulous looking pudding in half the time! Though thank goodness that your husband spotted the browning edges — had it burned I’d be less optimistic about your chances of a long lasting relationship. ;)

    1. Amelia says:

      Very true Jessamine. At least I’m finding out all the flaws early on!

  8. Penny says:

    My recipe calls for the eggs to be separated and the whites beaten before being mixed in. The pudding has a fluffy top and a saucy bottom layer. Does your superbly simple version have the same result?

    1. Amelia says:

      Hi Penny. There was no self-sauce, it was just a light, fluffy sponge with a lovely crust type top. Perhaps in a slower oven there would be a sauce? I’m intrigued to find out!

  9. acasadisimi says:

    Wow, this looks Amazing!!!! <3

  10. Ooh, sounds to me like a classic rocky romance that starts with love-hate but eventually, inevitably, matures to true love :) And, there’s an upside to your new oven’s rapid pulse, you have more time to savor the delicious creations you make together. I look forward to watching this relationship bake’n’bloom. If all else fails, I’d opt for a classic electric AGA in the studio! ;) xo

    1. Amelia says:

      So you’re saying the oven is my Mr Darcy? ;)

      1. Precisely! Not such a bad thing to have in your life :)

  11. Ema Jones says:

    Simply delicious :)
    I tried Gluten free Currants Pudding..

  12. Bonnie Levine says:

    Hey – want to make this Lemon Pudding Cake, but confused with 90grams of butter…..tried to find out by googling, but got lots of different answers, so it seems I’m not the only one. Guessing 6 tbsp???? HELP! Also can one substitute gluten-free flour for the white? Thanks.

    1. Amelia says:

      From what I’ve found it’s 4 1/2 tablespoons Bonnie, or a bit over 1/3 cup. And I’m not sure about the gluten-free flour, I’m no good with chemistry when it comes to gluten free substitutions, sorry. Good luck!

  13. f. says:

    I’m moving to my new apartment next week and I’m not dreading living alone or my new job, nope, just how my ovens works and how its bakes a sponge. I’m attempting to keep a blog about my journey if you’re interested, I’d love for you to check it out:

    1. Amelia says:

      Best of luck with your move! And with the blogging. Happy baking.

    2. f. says:

      This might have to be the first recipe I try in it!

  14. Rick says:

    Looks amazing! I haven’t established much of a relationship with my oven, given the cost of propane and the already ugly heat of summer in Nebraska. However, once the season turns, I might have to start playing with it. Thanks for the inspiration!

    1. Amelia says:

      You’re welcome Rick. Enjoy that Nebraska sunshine

  15. I love the fragrance of Meyer lemons! Thanks for sharing!

  16. Karen Cook says:

    Right Amelia, I’m going to attempt this for my first oven experience in my new home too this weekend, since I have a bucket of lemons falling off the poor little tree we have. Thank you again for the inspiration!

    1. Amelia says:

      Good luck Karen! I hope your oven romance is love at first sight

  17. chefjulianna says:

    Oh my! This just looks to die for! I must make this very soon! I have bookmarked and look forward to making it! :D

    1. Amelia says:

      I hope you enjoy it Julianna!

  18. Urvashi Roe says:

    Oh my! This looks so so good!

  19. When we first moved here, I pre-judged my cheap, ugly oven, but now I feel bad. It has served me loyally, despite it’s annoying, wonky burners. This looks so good, I’d love to try it. So is the one hour in the recipe how long it took your oven or how long the original recipe said it would take? Wondering when I should start checking. ;)

    1. Amelia says:

      The one hour is for “normal” ovens, mine took half an hour. I’m making it again tonight so I’ll see if this oven is consistent if nothing else!

  20. milkandbun says:

    Wonderful photos! Pudding looks tempting and delicious!!!:)

  21. This looks and sounds incredible! I love a sweet lemony dessert; perfect for summer!

  22. J Bird says:

    Love the simplicity of this dessert.

  23. Hi Amelia, I loved this story and the recipe thank you. The new house we moved into was owned by an old Italian couple. We came for lunch one day and from the oven she produced the most delicious meal to the point where my Husband and I stumbled away from the house feeling like we had been to Tuscany for lunch and swearing we would buy the house. Like dogs only have one master, this oven clearly liked its former not current owner. It is what is officially known in our house as a bum burner. Every cake, half the way through gets a burnt bottom. Cant take it out with a soggy middle, so I pile my cookie trays in to shield its underside from the nuclear strength rays of the 25 year old element. My mum is bringing me some lemons from her tree this weekend so I will be making Lemon Delish! Thank you.

    1. Amelia says:

      I feel your pain! Love that story. Good luck with the lemon delicious. I’ve made it three times in the last couple of weeks and the oven, weirdly, seems to have settled in to cooking it at a slower pace.

  24. Nate - Chivalrous Cooking says:

    This looks really good. I am not a huge baker by nature, but I’ve been wanting to get more into it. This looks like something I might give a go at. How sour/tart was it? Thanks for the recipe!

    1. Amelia says:

      It’s not overly tart, it’s similar in flavour to a lemon meringue pie. Enjoy!

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