Spongy lemon and yoghurt pudding

This lemon pudding recipe never gets boring – it’s tangy and vibrant in flavour, and light and soft in texture. It's a good way of using up any less-than-fresh yoghurt. Waste not, want not!

By Nici Wickes
  • 35 mins cooking
  • Makes 4
  • Print


  • 2 tablespoon butter
  • 1/2 cup sugar
  • zest from 2 lemons
  • juice of 1 lemon, plus zest, to serve
  • 2 heaped tbsp flour
  • 2 large eggs (or 3 small), separated
  • 1 1/4 cup plain yoghurt
  • icing sugar, whipped cream, to serve


  • 1
    Preheat oven to 160°C.
  • 2
    Grease individual ramekins, soufflé dishes, an assortment of oven-proof cups or one large oven-proof dish liberally with butter.
  • 3
    Cream the butter and sugar until light and fluffy, then stir in the zest, lemon juice, flour and egg yolks. Mix well, then add the yoghurt, stirring to combine.
  • 4
    Beat the egg whites until stiff and gently fold into the above.
  • 5
    Gently pour the mixture into the prepared dishes and place in a roasting pan. Pour boiling water into the pan to come halfway up dishes.
  • 6
    Bake for 30-35 minutes for individual dishes or 50-60 minutes if using a large dish. It should be golden and slightly crunchy on the surface, then spongy with custard-like lemon curd in the bottom.
  • 7
    Dust with a little icing sugar, then serve with whipped cream and extra zest.


  • If making a large pudding, it can be useful to use a Pyrex dish so that you can see how it’s cooking.

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