Lemon Saffron Pudding: A Silky Baked Dessert You’ll Love
This elegant lemon saffron pudding creates its own magical layers as it bakes—a light, airy sponge on top with a silky custard sauce beneath. The combination of bright citrus and exotic saffron makes this a show-stopping dessert that’s surprisingly simple to make.
- Total Time1 hour 15 minutes
- Yield8 servings 1x
Ingredients
Units
Scale
Pudding
- 0.125 tsp saffron threads
- 500 ml whole milk (plus 1 tablespoon to bloom the saffron)
- 360 g caster sugar
- 6 large eggs (yolks and whites separated)
- 40 g unsalted butter (melted)
- 60 g plain flour
- 0.25 tsp flaked sea salt
- 120 ml fresh lemon juice (from 3-4 lemons)
- 1.5 tbsp demerara sugar (for topping)
To Serve
- double cream (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 160°C (320°F).
- Bloom the Saffron: Grind the saffron with a pestle and mortar and mix in 1 tablespoon of milk to help it bloom. Set aside while you prepare the rest.
- Make the Base: In a large bowl, whisk together the caster sugar, egg yolks and half the milk until smooth. Whisk in the butter, flour, salt, remaining milk, saffron milk and lemon juice quickly so the flour doesn’t clump. Set aside.
- Whip the Egg Whites: Use a mixer to whisk the egg whites to soft peaks.
- Fold and Pour: Stir one third of the whites into the lemon mixture, then gently fold in the remaining whites without knocking out much air. Pour into a 29 × 18 cm ovenproof dish and scatter demerara sugar on top.
- Set Up Water Bath: Put the pudding dish in a larger, high-sided oven tray. Place on the middle shelf and carefully pour enough boiling water into the tray to come halfway up the sides of the pudding dish.
- Bake and Serve: Bake for 45 minutes until set and golden on top. Set aside for 5 minutes, then serve with plenty of cream alongside.
Notes
Don’t skip blooming the saffron—this step releases its full flavor and color. Fold the egg whites gently to maintain the light, airy texture that creates the signature separated layers.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: British, European
Nutrition
- Calories: 380
- Sugar: 52
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 58
- Protein: 7
- Cholesterol: 165
