Recipe For Lemon Syrup Pudding

When I asked Alida which recipe she considers her favourite in her new recipe book Cook From The Heart she told me that she had three favourites. These are her recipes for gnocchi with Gorgonzola cream (page 77), cheese stuffed arancini (page 222) and this lemon syrup pudding (page 62). In preparation for reviewing the recipe book I wanted to make a recipe that would be good enough to be on the cover. Alida describes this recipe as ‘edible sunshine’ and she is not wrong. I made the lemon syrup pudding in the middle of summer but chose a coldish day so that we could enjoy it warm. We also enjoyed it the following day straight out of the fridge! Given that my readers come from many countries, and that a tablespoon measure is not the same in South Africa as it is in Australia, I prefer using grams and millilitres in my recipes. I have given the recipe here using my measurements. I also used half the water and sugar quantities for the syrup that Alida did. I had run out of fructose and that was all I had left in my container. However, it was more than enough. As I had used 1 lemon, which is the same as the recipe book, the result was a serious lemon taste! I loved that it came out of the oven with such a crispy top.

Lemon Syrup Pudding
Lemon Syrup Pudding

Lemon Syrup Pudding Recipe
 
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Ingredients
for the pudding
  • 30g butter, plus extra for greasing
  • 200g caster sugar - I used fructose
  • 40g maple syrup
  • Juice and zest of 3 lemons
  • 2 eggs
  • 260g flour
  • 10mls baking powder
  • 250mls milk
for the syrup
  • 125mls water
  • 105g sugar - I used fructose
  • Juice and zest of 1 lemon
  • 15g butter
Method
for the pudding
  1. Preheat the oven to 180° Celsius
  2. Grease an oven proof dish with butter
  3. Place the butter, sugar, syrup, lemon juice and zest into a bowl that can go into a microwave
  4. Microwave on high for 2 minutes until everything has melted together
  5. Cool for 5 minutes and then beat in the eggs
  6. Sift the flour and baking powder together
  7. Add the flour and the milk alternately to the butter and egg mixture, beating with each addition until the batter is smooth
  8. Pour the batter into the oven proof dish and bake for 35 minutes
for the syrup
  1. Place all of the ingredients into a saucepan
  2. Bring to the boil and cook for 10 minutes, until slightly reduced
  3. Once you take the pudding out of the oven, pour the syrup over it and leave to rest for 10 minutes before serving

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Penguin Books South Africa. This recipe forms part of the review that I will be doing and is published with permission. This post is in line with my blogging policy.

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34 thoughts on “Recipe For Lemon Syrup Pudding

  1. this pudding is very very appetizing Tandy!

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    1. Thank you 🙂

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  2. We need as much sunshine as possible and having that in the form of a cake sounds great.

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    1. I hope that the cake provides you with lots of sunshine Karen 🙂

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  3. Anything with lemon for me – looks delish.

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    1. I am the same Sally 🙂

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  4. Lemon pudding? Looks delicious Tandy…I love all kind of dessert with lemon…perfect for Spring!
    Hope you have a great weekend 😀

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    1. It is a perfect spring dessert indeed 🙂

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  5. I love syrup puddings! 🙂

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    1. I don’t make them often enough!

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  6. Tasty and lemon smelling delicious? Yes, please!

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    1. Thank you Pamela!

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  7. I’ve always wanted to try a pudding like this instead of the kind we think of in the US, which has more of a yogurt-like consistency. The lemon flavor sounds lovely!

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    1. You will love this with your Meyer lemons!

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  8. A gorgeous, proper, old fashioned pudding – yum!

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    1. Old fashioned is so right Tanya, as well as the yum factor 🙂

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  9. I love intensely lemon flavoured desserts and my mom used to make me a lemony lemon cake every year for my birthday. Your pudding looks so beautiful.

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    1. That sounds divine BAM! Maybe you will try and make this 🙂

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  10. This sounds so sunny and cheery and sprightly. 🙂
    Krista sharing the blog ♥ Autumn in Queensland and Port Wine Beef StewMy Profile

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    1. Perfect for a cold day!

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  11. Mm I love the sound of the liquid sunshine! 😀 The weather is a bit middling at the moment but there’s definitely a bit of chill in the air 🙂
    Lorraine @ Not Quite Nigella sharing the blog ♥ Easy Apple Onion DipMy Profile

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    1. We are having the same kind of weather here 🙂

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  12. This looks melt-in-your-mouth divine!

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    1. Thank you Squishy!

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  13. Definitely sounds like a winner of a recipe Tandy.
    Have a super day.
    🙂 Mandy xo

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    1. Thank you Mandy 🙂

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  14. Oh my! It is lemon season here and that looks terrific.

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    1. Perfect for some hungry teenagers Tammy 🙂

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  15. Oh YUM! You’ve just made me crave lemon pudding and I just ate. I’ve got to make it over the weekend. I make a similar lemon tart, though it’s gluten-free (a mix of chickpea and gf flour). But mine doesn’t turn out the way yours does – lovely! 😉
    Melanie Chisnall sharing the blog ♥ Healthy Lunch: Vegetarian Quiche with Beetroot and Feta (Gluten-Free)My Profile

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    1. Please let me know how this works with the GF flours!

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  16. What a lovely recipe, the name edible sunshine is spot on. Still have lemons coming out of my ears here, Will be making this soon.
    cheri sharing the blog ♥ Greek Yogurt with Chia SeedsMy Profile

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    1. Let me know what you think Cheri 🙂

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  17. That looks totally delish!

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    1. Thanks Michelle 🙂

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