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.