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
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Lemon Syrup Pudding Recipe

Recipe Category: Dessert
All Rights Reserved: Adapted from Cook From The Heart page 62


for the pudding

  • 30 g butter, plus extra for greasing
  • 200 g fructose
  • 40 g maple syrup
  • 3 lemons, juice and zest
  • 2 eggs
  • 260 g flour
  • 10 mls baking powder
  • 250 mls milk

for the syrup

  • 125 mls water
  • 105 g fructose
  • 1 lemon, juice and zest
  • 15 g butter


for the pudding

  • Preheat the oven to 180° Celsius
  • Grease an oven proof dish with butter
  • Place the butter, fructose, syrup, lemon juice and zest into a bowl that can go into a microwave
  • Microwave on high for 2 minutes until everything has melted together
  • Cool for 5 minutes and then beat in the eggs
  • Sift the flour and baking powder together
  • Add the flour and the milk alternately to the butter and egg mixture, beating with each addition until the batter is smooth
  • Pour the batter into the oven proof dish and bake for 35 minutes

for the syrup

  • Place all of the ingredients into a saucepan
  • Bring to the boil and cook for 10 minutes, until slightly reduced
  • Once you take the pudding out of the oven, pour the syrup over it and leave to rest for 10 minutes before serving

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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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37 thoughts on “Lemon Syrup Pudding

  1. 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.

  2. 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! 😉

  3. 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.

  4. 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!

  5. 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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