Easy Dessert

Lemon and blueberry delicious

Name: Lemon and blueberry delicious recipe
Yield: 6
Ingredients: 3 large eggs, separated; 110g caster sugar; 250ml milk; 40.00 ml thickened cream, plus extra, to serve; Finely grated zest and juice of 2 lemons (you’ll need 100ml juice); 75g self-raising flour; 1/4 tsp cream of tartar; 200g blueberries, plus 100g extra, to serve; Icing sugar, to dust

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by Lucy Nunes

Delicious Team

May 28, 2025

When cold weather hits, there’s nothing more comforting than a warm and fluffy pudding. In this easy recipe, the light sweetness from the blueberries and the bright, zesty citrus from the lemon perfectly blend with the softness of the sponge, creating a warming winter dessert that is both comforting and light. Served with silky cream and hot blueberries, this simple pudding is bound to be your new favourite.

You’ll need a 1.9L round baking dish for this recipe.

3 large eggs, separated
1/2 cup (110g) caster sugar, plus 1 tsp extra
1 cup (250ml) milk
2 tbs thickened cream, plus extra, to serve
Finely grated zest and juice of 2 lemons (you’ll need 100ml juice)
1/2 cup (75g) self-raising flour, sifted
1/4 tsp cream of tartar
200g blueberries, plus 100g extra, to serve
Icing sugar, to dust

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 1.9L round baking dish.
2.

Place the egg yolks and 1/3 cup (75g) caster sugar in a large bowl and whisk until thick and pale. Add the milk, cream, lemon zest and juice and whisk until combined, then fold in the flour.
3.

In a stand mixer fitted with the whisk attachment, whisk the egg whites, cream of tartar and remaining 2 tbs caster sugar until glossy and firm peaks form. Gently fold one-third of the mixture into the lemon mixture to loosen, then gently fold in the remaining egg white mixture. Pour into prepared dish and scatter with blueberries and the extra 1 tsp sugar.
4.

Place dish in a deep baking tray and place tray in oven. Add enough boiling water to the tray to fill halfway up the side of pudding dish. Bake for 25 minutes, or until top is puffed, lightly golden and set.
5.

Meanwhile, heat a small saucepan over medium heat. Add extra blueberries and cook, swirling pan continuously, for 3-4 minutes, until warmed through and berries begin to release moisture.
6.

Serve immediately, scattered with softened blueberries, dusted with icing sugar and drizzled with extra cream.

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Recipe Notes

Baking this pudding in a water bath ensures a gentle, even cooking process, creating a fluffy sponge on top and a smooth, textured pudding on the inside.