I’m excited to be share this lovely gluten free lemon surprise pudding recipe with you. It’s an absolute CRACKER!
My mum used to make lemon surprise pudding a lot and I was always a fan. However, it’s something I’d forgotten about, until my sister-in-law, Kate, mentioned that she’d recently made it.
As with most cake and pudding recipes, this lemon surprise pudding turned out superbly when made with gluten free flour. I can’t encourage you enough to test out your favourite standard recipes in gluten free format. The joy it brings when you discover how well things can still turn out, despite not containing any gluten!
This lemon surprise pudding has everything you’d want from a freshly baked comforting pud. Deliciously light sponge, topping a zingy lemon custard base. And all the layering magic, simply happens as this scrumptious pudding bakes in the oven.
Ingredients (serves 4)
175g (6oz) caster sugar
50g (2oz) softened butter (I used salted, but unsalted would work too)
50g (2oz) gluten free self-raising flour, sifted
Zest and juice of 1 lemon
2 large eggs, separated (room temp)
225ml (8 fl oz) milk
Method
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Grease an ovenproof dish Approx. 7 inch x 2-3 inch depth.
In a large bowl cream together the butter and sugar.
Add the gluten free flour, grated lemon zest and juice and continue to beat until smooth.
Add the egg yolks, and once combined add the milk and stir until nice and smooth.
In a separate bowl whisk the egg whites (preferably with an electric mixer) until soft peaks form.
Spoon the whisked egg whites into the other mixture and then using a large metal spoon, fold the egg whites in using a ‘figure of eight’ motion so you cut through the mixture rather than stirring.
Once everything is blended (don’t worry about a tiny dot of egg white here and there or that the mixture looks a little curdled), pour the mixture into the prepared buttered dish. Then sit the dish in a deep roasting tray filled with about 1 inch of hot water.
Carefully slide the roasting tray into the oven and bake for approximately 40-45 minutes until well risen and golden brown.
Remove from the oven. Carefully lift the ovenproof dish from the water. Give the dish a quick wipe and serve up. Enjoy!
Recipe notes and suggestions:
This pudding is best enjoyed freshly baked, as the custard base tends to set the longer you leave it.
Dust over a little icing sugar to make this scrumptious pud, look a little more fancy.
This is a nice easy recipe and takes no time to put together. It would make an ideal pud to enjoy after a nice supper or lunch. However, as you’re unable to make it in advance, I suggest that you weigh everything out beforehand and then pop it together just before you serve up the main. You can then simply slip it into the oven before you sit down. Which should give you the perfect time to enjoy your meal, have a little breather, and then tuck into your yummy pud!
I also have a video on my YouTube channel, of me rustling up one of these delicious gluten free lemon surprise pudding’s. Click here to watch.
Thanks for checking out the recipes I share. I do hope you’re inspired to rustle this one up.
For now,
Liz x
Gifted: Thanks so much to our milkman Dean, at Bell’s dairy. Who’s kindly supported my blog, with some of his fabulous products to use within this recipe.
Looks and sounds absolutely delicious, I’m definitely going to try this.
Aww fabulous!! I hope you love it!
I presume I can’t make some for 2 and freeze it as I have some daddy foil dishes big enough for 2 to share and it would be good to freeze the other one.
Hi, this is something to be enjoyed freshly baked from the oven. Whilst it’s OK to freeze it once baked, the texture won’t be at it’s best when you reheat it!💫
Would this work well if you doubled the recipe. Would you change the cooking time and temperature
Hi, it would be fine to double the recipe. I don’t think the temperature needs adjusting, however you will need to bake it for a little while longer. I would also suggest approximately doubling the size of the dish you bake the desert in, as this will speed up the baking process, as the depth of the pudding will still be the same. Do hope this makes sense. This is such a lovely pudding, hope you enjoy it as much as I do 💫