How to Make Lemon and Pineapple Delicious Puddings
If you’ve ever enjoyed old-fashioned puddings, you’ll love these: lemon and pineapple delicious puddings. Both desserts bake into a light, airy sponge with a silky custard base underneath — simple to make and perfect for serving with lashings of cream. If you’ve tried my Special Lemon Slice, these might just become your next citrusy favourites.
The method is the same for both, with just a few simple ingredient swaps. They’re nostalgic, pantry-friendly, and just the kind of recipe that gets passed down through generations.
Lemon & Pineapple Delicious – Two Classic Puddings
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time if serving cold:: 2 hours
Two old-fashioned puddings made with simple pantry ingredients – Lemon Delicious and Pineapple Delicious. These comforting desserts bake into a soft sponge top with a tangy custard base. Serve warm straight from the oven, or chill and enjoy cold with a generous pour of cream.
Ingredients
For the Lemon Delicious:
- 2 lemons juice and zest
- 2 tbsp soft butter (30g)
- 1 cup milk 250ml
- 2 large eggs separated
- 3/4 cup caster sugar
- 3 tbsp plain flour
For the Pineapple Delicious:
- 1/4 cup self-raising flour add 1/2 teaspoon baking powder if using plain flour
- 1/2 cup castor sugar
- 2 large eggs separated
- 1/2 cup milk
- Zest and juice of 1 lemon or lime
- 440 g tin of crushed pineapple
Instructions
For the Lemon Delicious:
- Preheat oven to 190°C (no fan).
- Cream together softened butter and caster sugar.
- Mix in egg yolks and a little milk until thoroughly combined.
- Sift in flour and mix until smooth.
- Add remaining milk, lemon rind, and lemon juice.
- Beat egg whites until soft peak form and then gently fold into the batter.
- Grease a tin and pour the mixture in, or you could put in individual greased ramekins (which I do a lot of the time)
- Place the tin inside another tin and pour warm water around it, almost to the top.
- Bake for 20 minutes, then reduce heat to 150°C (no fan) and bake for a further 25 minutes.
- Once cooled, refrigerate until cold.
- Serve warm or cold with lashings of cream.
For the Pineapple Delicious:
- Preheat oven to 190°C (convection, no fan).
- Sift self-raising flour (or plain flour with baking powder) into a bowl, then stir in castor sugar. Set aside.
- Beat egg whites until soft peaks form.
- In another bowl, mix egg yolks, milk, lemon/lime zest, lemon/lime juice, and crushed pineapple.
- Add the wet mixture to the dry ingredients and stir until well combined.
- Gently fold in the beaten egg whites.
- Grease a 26cm tin and place it inside another tin. Pour the mixture into the tin.
- Carefully pour warm water around the tin, almost to the top.
- Bake for 20 minutes, then reduce heat to 160°C (convection, no fan) and bake for a further 25 minutes.
- Once cooled, refrigerate until cold or serve warm.
- Serve warm or cold with lashings of cream.
Video
Notes
- I like these puddings best served cold, as the custard layer fully sets — but they are also delicious served warm.
- You can make either version in advance — they refrigerate well overnight.
- Use a water bath to ensure even cooking and a silky texture.
- A 26cm pudding dish works well for either version. Alternatively, bake them in small individual ramekins — they won’t take as long to bake, so keep an eye on them.
