Lemon Steamed Pudding

Lemon Steamed Pudding Recipe

These light, delicious puddings can be made ahead and then reheated in a water bath just before unmolding and serving. They’ve been popular since Craft opened, and they work particularly well with a side of fresh blueberries or berry compote.–Tom Colicchio

LC Pass A Spoon, Please Note

These pillowy puddings practically resonate with lemony loveliness. Pass a spoon, please.

Special Equipment: Ramekins

Lemon Steamed Pudding Recipe

  • Quick Glance
  • 15 M
  • 1 H
  • Serves 6


  • 2 large eggs, separated
  • 1/2 cup granulated sugar, plus more for the ramekins
  • 3 tablespoons plus 1 teaspoon all-purpose flour
  • Pinch kosher salt
  • 2/3 cup buttermilk (either low-fat or full-fat)
  • 2 1/2 tablespoons fresh lemon juice
  • Finely chopped zest of 1 1/2 lemons, preferably organic


  • 1. Heat the oven to 300°F (150°C). Butter and lightly sugar six 4-ounce ramekins, tapping out any excess sugar.
  • 2. Beat the egg whites until they hold soft peaks. Sift the sugar with the flour and salt.
  • 3. In a stand mixer using the whisk attachment, combine the buttermilk, lemon juice, egg yolks, and lemon zest. Gradually add the flour mixture, then switch to a spatula and gently fold in the egg whites. Divide the batter among the prepared ramekins.
  • 4. Place the puddings in a water bath (that is to say, place the ramekins in a large roasting pan, place the pan on the oven rack, and then carefully fill the pan with enough hot water to come halfway up the sides of the ramekins). Cover the entire water bath situation with a large sheet of aluminum foil, crimping it to seal it tightly. Bake until the puddings puff and the surface seems almost firm, about 25 minutes. Then uncover the ramekins and continue baking until the tops are lightly golden and the puddings spring back when touched, about 15 minutes more.
  • 5. Invert the puddings onto individual serving plates and serve warm.
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Recipe Testers Reviews

These delectable little cakes are very easy to put together. You’ve just the right amount of tartness from the lemon to offset the slight sweetness of the very light and fluffy cake. I had a thin cake layer and a puddinglike topping, but that worked for me. Maybe if I cooked them a little longer they’d have less of a puddinglike topping? I don’t know, but I’ll keep making them, they’re that good. These are very nice little cakes.


  1. Mine didn’t turn out to be quite like the one in the picture. I had about half a cake with a thick layer of custard on the bottom. I’ll definitely enjoy making these again and perfecting my technique, though. These were delicious!

    1. Hi Ritu, I think that you could refrigerate them overnight if you wanted to make them in advance. Just gently reheat them in a water bath. Alternatively, you can let them cool and serve at room temperature.

  2. I made them tonight and baked them a little longer (3 mins), and the tops were more cake like; the center and bottom stay light and very moist. Served them both cold and warm,they were so good and so refreshing. My husband and I both like them cold a little better! Thanks for the fabulous recipe.


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