Recipe of the Week - Magic Lemon Pudding {Gluten & Dairy Free}

Thursday, 21 January 2016


At this time of year, when the weather is so grey and the days feel like there has hardly been any daylight at all, it's hard to resist the lure of a comforting pudding.

We don't eat pudding every night of the week. Just on one or two week nights, but always on a Sunday. For week night puds I want something that I can rustle up pretty quickly, ideally something that I can throw in the food mixer and let it do the work while I get the next stage of dinner on the go.

That's what I love about this pudding, which came about as a result of re-vamping our old favourite, Magic Chocolate Pudding. (You can find the recipe for that one here.) All it takes is throwing the cake ingredients in the mixer, let it mix for a few minutes, scrape it into your dish and then pour the sauce mixture on top. After 20-30 minutes in the oven you have a pudding AND a sauce.

The revamp of the chocolate version didn't come about as a result of us being tired of it. Imagine the suggestion of me tiring of a chocolate pudding?! No, I decided to try something different as my husband would far rather a lighter, fruitier pudding than a really chocolatey one, so this one was concocted with him in mind, and I'm so pleased with how it turned out that I thought I'd share it here.

The lovely lemony zing from the sauce is perfect for lifting your spirits on a grey January day. I also think it would be lovely with a handful or two of blueberries stirred through the cake mix before it's baked, but one of our boys would seriously object to that so I haven't tried that yet!




You will need:

for the pudding

4oz dairy free margarine
4oz Doves Farm Wheat Free Self Raising Flour
4oz sugar
2 eggs
zest of 2 lemons


for the sauce

4oz sugar
juice of the 2 lemons made up to 350ml with boiling water


- Add the margarine, flour, sugar, eggs and lemon zest to a bowl and beat with a mixer for a few minutes until smooth.

- Spread into a dish about the depth of a brownie tin or thereabouts. I should really measure my dish but I suppose it must be about 2-3 inches deep? And about 30x20cm in length/width?

- Stir the sugar and lemon juice/water combination until the sugar has dissolved and then slowly pour over the cake mix.

- Put into a preheated oven at 180C for between 20-30 minutes. It should be golden brown and you will see the sauce bubbling up from the bottom around the edges.

-Serve with some dairy free ice cream.

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