Curtis Stone’s lemon delicious pudding

Naming his first restaurant after his granny Maude was a dream come true for Curtis. For the opening night, he served his version of her lemony pudding – it’s light and sweet, with a hint of tartness.



Note: + 5 mins chilling time



  • Softened butter, to grease
  • 2 tbs caster sugar
  • 1 1/4 cups (275g) caster sugar, extra
  • 3 tsp finely grated lemon rind
  • 4 Coles Australian Free Range Eggs, separated, at room temperature
  • 90g unsalted butter, extra, melted
  • 1 cup (150g) plain flour
  • 1 tsp baking powder
  • 1 1/4 cups (310ml) full-cream milk
  • 1/2 cup (125ml) lemon juice



Preheat oven to 170°C (150°C fan-forced). Brush a 7-cup (1.75L) baking dish with softened butter. Place in the fridge for 5 mins or until butter is firm. Dust baking dish with sugar, then turn upside-down and tap to remove excess.


In a large bowl, whisk the extra sugar and lemon rind until sugar is moist and aromatic. Add egg yolks and whisk for 1 min or until pale and creamy. Whisk in the melted butter. Sift the flour and baking powder over the butter mixture, then whisk until smooth. Slowly whisk in the milk and lemon juice until smooth.


In a clean, dry bowl, using an electric mixer, whisk egg whites on low speed until stiff peaks form. Using a clean whisk, gently fold half the egg white mixture into the butter mixture until just combined. Repeat with the remaining egg white mixture. Pour into the prepared dish. Place the dish in a roasting pan.


Add enough hot water to the roasting pan to come halfway up the side of the baking dish. Carefully transfer to oven and bake for 35-40 mins or until top springs back when gently touched but pudding still wobbles very slightly. Carefully remove pudding from roasting pan and place on a tea towel. Serve pudding warm.

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