Lemongrass magic pudding

Frank Bordoni adds an up-to-date twist to a classic nursery pudding with this tangy and tempting self-saucing sponge
By Frank Bordoni
Lemongrass magic pudding
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 5 minutes
  • Prep Time: 30 minutes plus overnight infusing
  • Effort: easy



  • 2 stalks lemongrass, cut into short lengths and bruised
  • 1 lime leaves, bruised
  • 425 ml milk
  • 85 g butter
  • 275 g caster sugar
  • 3 large eggs, separated
  • 85 g self-raising flour
  • 2 lemons, grated rind and juice


1. The night before cooking the pudding, place the lemongrass, lime leaf and milk in a pan and heat gently. Cover and leave to infuse. When the mixture has cooled, place in the refrigerator and leave overnight. Strain and discard the lemongrass and lime leaf the next day. 2. Set the oven to 170C/gas 3. Lightly butter a 1 litre capacity ovenproof dish. 3. In a large bowl, beat together the butter, sugar, egg yolks, flour, lemon rind and juice, and the infused milk - don't worry if it looks curdled. 4. Whisk the egg whites together until they form soft peaks and fold gently into the lemon mixture. Pour the mixture into the dish and place the dish in a roasting tin. 5. Pour enough hot water into the tin to reach halfway up the pudding dish. Bake for 1 hour, until golden. The top of the pudding will be a light sponge and a delicious lemony sauce will have formed underneath. Serve with cream.

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