Lemon And Vanilla Puddle Pudding Recipe

Indulge in this decadent Lemon & Vanilla Puddle Pudding, a delightful twist on the classic North American pudding cake! This BBC Good Food-inspired recipe creates a magical combination of a light and fluffy cake layer atop a luscious, gooey lemon curd. The perfect balance of zesty lemon and warm vanilla will tantalize your taste buds. Easy to make and utterly irresistible, this dessert is ideal for a special occasion or a cozy night in. Serve warm with a scoop of vanilla ice cream for the ultimate treat!

Prep Time 20 mins
Cook Time 60 mins
Calories 434.7 kcal
Protein 16g
Rating 5.0 (1 Reviews)
Lemon And Vanilla Puddle Pudding 41

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon And Vanilla Puddle Pudding

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How to Make Lemon And Vanilla Puddle Pudding

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups granulated sugar, and the zest of 2 lemons until light and fluffy.
  3. Add ¼ cup fresh lemon juice, 4 large egg yolks, 2 cups all-purpose flour, 1 cup whole milk, and 1 teaspoon vanilla extract, one at a time, mixing until a smooth batter forms.
  4. In a separate bowl, whisk 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined.
  5. Butter a 9-inch ovenproof souffle dish or baking dish. Pour batter into the prepared dish. Place the dish in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the souffle dish (bain-marie).
  6. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs, and the lemon curd is set underneath.
  7. Let cool slightly before serving. Enjoy warm, optionally topped with vanilla ice cream or whipped cream.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

205g

Fat

44g

Carbs

22g

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