Mary Berry Magic Lemon Pudding Recipe

Mary Berry Magic Lemon Pudding is one of those desserts that feels quietly impressive. Inspired by the clear, dependable cooking style of Mary Berry, this pudding separates as it bakes, forming a light sponge on top with a smooth, tangy lemon sauce underneath. The flavour is fresh, gently sweet, and comforting, making it perfect for family dinners, Sunday lunches, or cooler evenings when you want something warm but not heavy. The preparation is simple, and the “magic” happens on its own in the oven.

What Is Mary Berry Magic Lemon Pudding?

Mary Berry Magic Lemon Pudding is a baked dessert made from a loose batter flavoured with lemon zest and juice. During baking, the mixture naturally separates into two layers: a soft sponge topping and a silky lemon sauce below. It’s often called a self-saucing pudding for this reason.

Other Popular Mary Berry Recipes

• Mary Berry Vegan Cupcakes​
• Mary Berry Almond Sponge Cake
• Mary Berry Raspberry and Coconut Cake
• Mary Berry Cranberry and Orange Cake

Why This Recipe Is Worth Trying

• Two textures in one dish – Sponge and sauce form naturally.
• Fresh lemon flavour – Bright without being sharp.
• Simple ingredients – Mostly pantry staples.
• Comforting dessert – Warm, light, and satisfying.
• Reliable result – The method works every time when followed carefully.

Essential Ingredients to Make Mary Berry Magic Lemon Pudding

• Unsalted butter (softened) – 50 g
• Caster sugar – 150 g
• Eggs – 2 large, separated
• Self-raising flour – 40 g
• Lemon zest – from 1 lemon
• Fresh lemon juice – 75 ml
• Milk – 300 ml
• Icing sugar – for dusting

Handy Kitchen Tools for Best Results

• Mixing bowls – Separate bowls help with egg whites.
• Electric hand mixer – Makes whisking easier and quicker.
• Whisk – For folding egg whites gently.
• Ovenproof baking dish – Allows even cooking and layering.
• Fine grater – For zesting the lemon without bitterness.

Step-by-Step Guide to Making Mary Berry Magic Lemon Pudding

• Prepare the oven – Preheat to 180°C (160°C fan) and lightly butter an ovenproof dish.
• Cream butter and sugar – Beat until pale and fluffy.
• Add egg yolks – Mix in yolks one at a time, keeping the mixture smooth.
• Add flavourings – Stir in lemon zest, lemon juice, and flour gently.
• Pour in milk – Add gradually to form a thin, smooth batter.
• Whisk egg whites – Beat until soft peaks form.
• Fold carefully – Gently fold egg whites into the batter to keep air.
• Bake gently – Pour into the dish and bake for 35–40 minutes until lightly golden.
• Rest briefly – Allow to stand for a few minutes before serving.

What I Got Wrong (And How I Fixed It)

• Overwhipping egg whites – Made folding harder, fixed by stopping at soft peaks.
• Baking too hot – Overbrowned the top, solved by using the correct oven temperature.
• Serving too soon – Sauce too loose, corrected by resting for a few minutes.

Healthier Version of Mary Berry Magic Lemon Pudding

• Reduced sugar – Use 120 g caster sugar for lighter sweetness.
• Lower-fat milk – Semi-skimmed milk works well.
• Smaller portions – Bake in individual ramekins for portion control.

Ingredient Substitutions for Mary Berry Magic Lemon Pudding

• Flour option – Plain flour plus a pinch of baking powder can replace self-raising flour.
• Citrus swap – Use lime or orange juice in the same quantity.
• Butter alternative – Use baking margarine at 50 g.

Pairing Ideas: What to Serve With Mary Berry Magic Lemon Pudding

• Classic finish – Light dusting of icing sugar.
• Creamy contrast – Serve with pouring cream or custard.
• Cool balance – Vanilla ice cream works well with the warm pudding.
• Fresh touch – A few berries add colour and freshness.

Expert Tips to Make Perfect Mary Berry Magic Lemon Pudding

• Separate eggs cleanly – No yolk in the whites for best volume.
• Soft peaks only – Makes folding easier and lighter.
• Gentle folding – Keeps the sponge airy.
• Correct dish size – Too deep can affect layering.
• Bake until just set – Slight wobble is ideal.
• Serve warm – Best texture and flavour.

Creative Ways to Customize Mary Berry Magic Lemon Pudding

• Orange-lemon blend – Replace half the lemon juice with orange.
• Coconut note – Swap some milk for coconut milk.
• Ginger hint – Add a pinch of ground ginger.
• Individual portions – Bake in ramekins for easy serving.

Storing Mary Berry Magic Lemon Pudding the Right Way

• Fresh is best – Best enjoyed on the day it’s baked.
• Short storage – Refrigerate leftovers for up to 24 hours.
• Cover well – Prevents drying out in the fridge.

How to Reheat Mary Berry Magic Lemon Pudding (If Needed)

Reheat gently in a low oven at 150°C for 10 minutes or microwave individual portions briefly until just warm.

Nutritional Breakdown (Per Serving)

• Calories: ~260 kcal
• Carbohydrates: ~34 g
• Fat: ~9 g
• Protein: ~6 g
• Sugar: ~26 g

Print

FAQs

Why didn’t my magic lemon pudding separate into layers?

Layering usually fails if the egg whites are overmixed or not folded in gently. Folding at the soft-peak stage and keeping the batter loose helps the sponge rise while the sauce forms underneath.

How do I know when the magic lemon pudding is baked properly?

The pudding is ready when the top looks lightly golden and set, but the centre still has a gentle wobble. Overbaking can dry out the sponge and reduce the sauce layer.

Can I bake magic lemon pudding in individual ramekins?

Yes, individual ramekins work well. Reduce the baking time slightly and check early, as smaller portions cook faster than a single large dish.

Should magic lemon pudding be served hot or cold?

Magic lemon pudding is best served warm. Resting it for a few minutes after baking allows the sauce to thicken slightly while keeping the sponge light.

Wrapping It Up

Mary Berry Magic Lemon Pudding is a dessert that rewards simple technique and a little patience. The contrast between soft sponge and tangy sauce feels comforting and fresh at the same time. If you enjoy classic British puddings with a citrus lift, this one is well worth adding to your regular rotation.