Lemon and Blueberry Surprise Pudding – a delicious recipe with butter, extra butter, caster sugar, lemons, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180C.
2
Lightly butter a 2 Ltr ovenproof dish.
3
With an electric whisk, beat the butter and sugar until pale and fluffy.
4
Add the lemon juice and rind, following by the egg yolks, one at a time until well blended- if the mixture looks a bit curdled at this stage don't worry.
5
Sift over the flour and stir in .
6
Rinse of the beaters then whisk the egg whites until they form soft peaks; don't allow them to get to stiff or they will be difficult to fold into the mixture and you'll end up losing all the air you've just beaten inches.
7
With a large metal spoon gradually fold the egg whites into the blueberry mixture.
8
Pour into the dish, place on a baking sheet and bake for 40-45 minutes until is risen, golden and firm to touch.
825
kcal
Calories
54
g
Fat
70
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 100 g butter, plus, 1 little extra butter, for greasing, 175 g caster sugar, 2 lemons, juice and zest of, and more.
Yes, Lemon and Blueberry Surprise Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
