July 10, 2026 • 6 mins
This lemon pudding never gets boring – it’s tangy and vibrant, light and soft in texture. A great way to take advantage of in-season lemons and use up any less-than-fresh yoghurt. Waste not, want not!
Makes 4 ramekins or one larger pudding
Ingredients
- 2 tbsps. butter, softened
- ½ cup sugar
- Zest from two lemons
- Juice of one lemon
- 2 heaped tbsps. flour
- 2 large eggs (or 3 small), separated
- 1 ¼ cups plain yoghurt (stale is ok)
- Whipped cream to serve
- Zest to serve
Method
- Preheat the oven to 160C.
- Grease four individual ramekins/soufflé dishes (or one medium sized ceramic dish) liberally with butter.
- Cream the butter and sugar, then stir in zest and lemon juice, flour, and egg yolks. Mix well, then add yoghurt and stir to combine.
- Beat the egg whites until stiff, and gently fold into the above mixture.
- Gently pour the mixture into your prepared dishes and place these in a roasting dish. Pour boiling water around them, coming to about halfway up the ramekins.
- Bake for 30-35 minutes (or 50-60 minutes if one large pudding) or until golden and slightly crunchy on top, and spongy with some thick custard-like lemony goo in the bottom.
- Serve with whipped cream and extra zest.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from News Talks ab.
Speaker 2 (00:13):
SO.
Speaker 3 (00:13):
Bruce's flicked me a message to say, Jack, I've got
one of those large, big, old video cameras in its
case downstairs. Haven't used it for years and years. Must
get it out and dust it off. I don't know, Bruce,
I mean you could. It'd be a little bit of fun.
Sort of an antique, now, isn't it, Mordener Jack. I've
just returned from three weeks in South America. I too
was transfixed looking out the window as we flew over
(00:33):
the Andes. By pure luck. We were in Argentina watching
football with the locals when they won over Cape verd
and then in Rio watching with the locals as Brazil lost. Oh,
that would have been an experience such walkers celebrations followed
by absolute shock as Brazil were outplayed, but a once
in a lifetime opportunity to be standing in the streets
with limited Spanish or Portuguese, but still able to connect
(00:56):
and celebrate or commiserate with the local syslaw. It sounds
amazing or what an experience? Ninety two ninety two. If
you want to flick a message this morning, our cook,
Nikki Wicks, is here with a little muttery key weekend
special for us Karta Nikki Cura.
Speaker 2 (01:11):
Yes I have. It just seems as though lemons are
everywhere across the country at the moment.
Speaker 3 (01:16):
They are everywhere. Yeah, and honestly, like, yeah, you never
want them to go away. But also anything you can
do to soak up a few is never It's never
unwelcome advice.
Speaker 2 (01:27):
I love a little citrusy dessert because you know, it
just sort of always feels fresh and delicious rather than
sickly and sweet, you know what I mean? Yep, And
look I made one. I made a lemon pudding for you. Well,
I made the sort of lemony cake thing. And do
you know what I was sucked in by?
Speaker 1 (01:43):
Ai?
Speaker 2 (01:44):
I had. I Sometimes, if I'm scrolling through Facebook or whatever,
if something looks good, I keep a little file and
I throw it off there and so that one day
I might look at it. So there was this beautiful
little video of this gorgeous looking cake that was a
bit spongy on the outside and kind of creamy on
the inside. And I dragged it up then and I
had to write or make it. So I made it
(02:05):
without reading the comments. First mistake, and it was a
complete fail. I mean it was solid all the way through,
even when I was making, and I was like, cornflower
and flower in this sort of dessert. It's weird, da
da da, complete fail. Thought maybe I'd done something wrong.
Then I looked at the comments and I realized it
had been generated by AI. This cake and even the
(02:26):
little video. So the comments everyone's saying doesn't work, et cetera,
et cetera. And what you would repeatedly get was, oh,
baking can be tricky. Have you tried? At first, I
thought responsive about their bad recipe, but then I came
across a comment that said I haven't tried this yet,
(02:48):
and then the author AI said me, neither, let.
Speaker 1 (02:52):
Me know if you try.
Speaker 3 (02:53):
God Yeah, right, well.
Speaker 2 (02:57):
Exactly so won a complete way. So the one I
have for you this morning is tried and true by
Moir and my mother. And it's a lemon and yogurt pudding.
And look, this is a variation of the old Lemon
Delicious pudding. And you're honestly you can't go wrong with it.
I promise you. It's going to turn out exactly as
I have ritten it. Look, here's what we do preheat
(03:18):
the oven to one hundred and sixty degrees saltiers. I
tend to make this in little ramikins, but you could
make it in one larger ceramic dishes if you like.
And this makes four ramikins. Sort of grease those quite
liberally with butter, and then what you want to do
is cream butter and sugar together. At this time of
the year, it's important to get that butter nice and soft.
So two tablespoons of butter, half a cup of sugar
(03:40):
and just cream that together, and then stir in the
zest from one lemon and also the lemon juice, and
that'll curdle it a little bit, but don't worry about that.
Add two tablespoons or two eaged tablespoons of plain flour,
and then you've got two eggs and you've separated those.
You want to add the yolks to this mixture and
(04:00):
mix that all together, and then add one and a
quarter of cups of plain yogurt. And this is a
variation of the original old Lemon Delicious pudding, but this
gives it a beautiful tang. It's absolutely lovely with the yogurt,
and I quite often make this recipe Jack. If I'm
using up some old yogurt, by which i mean sort
(04:21):
of the end of my big, big thing of yogurt,
and I'm starting to get worried about having it fresho
on and breakfast. Then you whip the egg whites together
until they're nice and stiff, and fold that through the
other batter. Pour the mixture into your little dishes and
place those in a roasting dish. And here's the key.
We're then going to form a water bath. So you
just pour some boiling water around them into the roasting
(04:43):
dish so they cut the level comes about halfway up
the ramikans, and then you're going to bake it for
thirty to thirty five minutes. If you're doing one large pudding,
it's probably more like fifty or sixty. We've got a
low love and temperature, and we've got this beautiful water bath.
So this is a gentle way of cooking. And what happens.
You want to cook it until it's golden and crunchy
on top. It'll have a sponge layer and then some
(05:05):
beautiful custody like sort of lemon go at the bottom.
You can eat it warm or coal. Definitely have it
with some whipped cream and it's absolutely beautiful and it
will not disappoint you.
Speaker 3 (05:18):
It sounds amazing, It sounds and like you say, just
but there's something about that combination I have the lemon
and the yogurt that it gives it a kind of
gives it a lightness. But still yeah, yeah, no, it
sounds sounds incredolutely beautiful.
Speaker 2 (05:30):
Yeah, very very nice and a good way to get
rid of well, only one lemon in this in this
in this state. You know that's enough.
Speaker 3 (05:36):
That's enough, you know what, like, yeah, yeah, yeah, there
are plenty of other options, but you know, a diversity
of ideas has always appreciated anything that ends up and
you recommending a dessert is always a popular option with Miniki,
as you well know. Yeah, and we will see you
(05:57):
again very soon. We'll make sure that recipe, of course,
is up at Newstalks headb dot co dot n Z.
Speaker 1 (06:02):
For more from Saturday Morning with Jack Tame, listen live
to News Toks at B from nine am Saturday, or
follow the podcast on iHeartRadio
You're listening to the Saturday Morning with Jack team podcast
from News Talks ab.
Speaker 2 (00:13):
SO.
Speaker 3 (00:13):
Bruce's flicked me a message to say, Jack, I've got
one of those large, big, old video cameras in its
case downstairs. Haven't used it for years and years. Must
get it out and dust it off. I don't know, Bruce,
I mean you could. It'd be a little bit of fun.
Sort of an antique, now, isn't it, Mordener Jack. I've
just returned from three weeks in South America. I too
was transfixed looking out the window as we flew over
(00:33):
the Andes. By pure luck. We were in Argentina watching
football with the locals when they won over Cape verd
and then in Rio watching with the locals as Brazil lost. Oh,
that would have been an experience such walkers celebrations followed
by absolute shock as Brazil were outplayed, but a once
in a lifetime opportunity to be standing in the streets
with limited Spanish or Portuguese, but still able to connect
(00:56):
and celebrate or commiserate with the local syslaw. It sounds
amazing or what an experience? Ninety two ninety two. If
you want to flick a message this morning, our cook,
Nikki Wicks, is here with a little muttery key weekend
special for us Karta Nikki Cura.
Speaker 2 (01:11):
Yes I have. It just seems as though lemons are
everywhere across the country at the moment.
Speaker 3 (01:16):
They are everywhere. Yeah, and honestly, like, yeah, you never
want them to go away. But also anything you can
do to soak up a few is never It's never
unwelcome advice.
Speaker 2 (01:27):
I love a little citrusy dessert because you know, it
just sort of always feels fresh and delicious rather than
sickly and sweet, you know what I mean? Yep, And
look I made one. I made a lemon pudding for you. Well,
I made the sort of lemony cake thing. And do
you know what I was sucked in by?
Speaker 1 (01:43):
Ai?
Speaker 2 (01:44):
I had. I Sometimes, if I'm scrolling through Facebook or whatever,
if something looks good, I keep a little file and
I throw it off there and so that one day
I might look at it. So there was this beautiful
little video of this gorgeous looking cake that was a
bit spongy on the outside and kind of creamy on
the inside. And I dragged it up then and I
had to write or make it. So I made it
(02:05):
without reading the comments. First mistake, and it was a
complete fail. I mean it was solid all the way through,
even when I was making, and I was like, cornflower
and flower in this sort of dessert. It's weird, da
da da, complete fail. Thought maybe I'd done something wrong.
Then I looked at the comments and I realized it
had been generated by AI. This cake and even the
(02:26):
little video. So the comments everyone's saying doesn't work, et cetera,
et cetera. And what you would repeatedly get was, oh,
baking can be tricky. Have you tried? At first, I
thought responsive about their bad recipe, but then I came
across a comment that said I haven't tried this yet,
(02:48):
and then the author AI said me, neither, let.
Speaker 1 (02:52):
Me know if you try.
Speaker 3 (02:53):
God Yeah, right, well.
Speaker 2 (02:57):
Exactly so won a complete way. So the one I
have for you this morning is tried and true by
Moir and my mother. And it's a lemon and yogurt pudding.
And look, this is a variation of the old Lemon
Delicious pudding. And you're honestly you can't go wrong with it.
I promise you. It's going to turn out exactly as
I have ritten it. Look, here's what we do preheat
(03:18):
the oven to one hundred and sixty degrees saltiers. I
tend to make this in little ramikins, but you could
make it in one larger ceramic dishes if you like.
And this makes four ramikins. Sort of grease those quite
liberally with butter, and then what you want to do
is cream butter and sugar together. At this time of
the year, it's important to get that butter nice and soft.
So two tablespoons of butter, half a cup of sugar
(03:40):
and just cream that together, and then stir in the
zest from one lemon and also the lemon juice, and
that'll curdle it a little bit, but don't worry about that.
Add two tablespoons or two eaged tablespoons of plain flour,
and then you've got two eggs and you've separated those.
You want to add the yolks to this mixture and
(04:00):
mix that all together, and then add one and a
quarter of cups of plain yogurt. And this is a
variation of the original old Lemon Delicious pudding, but this
gives it a beautiful tang. It's absolutely lovely with the yogurt,
and I quite often make this recipe Jack. If I'm
using up some old yogurt, by which i mean sort
(04:21):
of the end of my big, big thing of yogurt,
and I'm starting to get worried about having it fresho
on and breakfast. Then you whip the egg whites together
until they're nice and stiff, and fold that through the
other batter. Pour the mixture into your little dishes and
place those in a roasting dish. And here's the key.
We're then going to form a water bath. So you
just pour some boiling water around them into the roasting
(04:43):
dish so they cut the level comes about halfway up
the ramikans, and then you're going to bake it for
thirty to thirty five minutes. If you're doing one large pudding,
it's probably more like fifty or sixty. We've got a
low love and temperature, and we've got this beautiful water bath.
So this is a gentle way of cooking. And what happens.
You want to cook it until it's golden and crunchy
on top. It'll have a sponge layer and then some
(05:05):
beautiful custody like sort of lemon go at the bottom.
You can eat it warm or coal. Definitely have it
with some whipped cream and it's absolutely beautiful and it
will not disappoint you.
Speaker 3 (05:18):
It sounds amazing, It sounds and like you say, just
but there's something about that combination I have the lemon
and the yogurt that it gives it a kind of
gives it a lightness. But still yeah, yeah, no, it
sounds sounds incredolutely beautiful.
Speaker 2 (05:30):
Yeah, very very nice and a good way to get
rid of well, only one lemon in this in this
in this state. You know that's enough.
Speaker 3 (05:36):
That's enough, you know what, like, yeah, yeah, yeah, there
are plenty of other options, but you know, a diversity
of ideas has always appreciated anything that ends up and
you recommending a dessert is always a popular option with Miniki,
as you well know. Yeah, and we will see you
(05:57):
again very soon. We'll make sure that recipe, of course,
is up at Newstalks headb dot co dot n Z.
Speaker 1 (06:02):
For more from Saturday Morning with Jack Tame, listen live
to News Toks at B from nine am Saturday, or
follow the podcast on iHeartRadio
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