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Everton puddings

Four little lemon puddings on white Victorian decorated plate scattered with icing sugar. Wooden surface.

The origin of this recipe is unclear and may well be one of those assigned its place name by a 19th century cookery writer. They are deliciously light little lemon sponge puddings.

Equipment

  • Weighing scales
  • Large mixing bowl
  • 4 x 7.5 mini pudding moulds
  • Electric hand whisk
  • Skewer

Preparation method

  • Preheat the oven to 170C/325F/gas 3.
  • Grease the pudding moulds with butter and place buttered discs of greaseproof paper in the bottom of the moulds. This is to ensure the top of your pudding won’t stick when you turn it out.
  • Place the butter and sugar in the large mixing bowl and beat together with the electric hand whisk until light and fluffy.  
  • Beat in the eggs, one at a time, beating thoroughly before each addition. 
  • Add the lemon zest and juice and stir in.
  • Sift in the flour and fold in until fully mixed.
  • Spoon the mixture into the prepared pudding moulds and place on the baking sheet.  
  • Place in the oven for 15 minutes or until a skewer stuck in the top of the puddings comes out clean.
  • Remove from the oven and allow to cool a little before up-ending them onto a serving plate or individual dishes.
  • Dust with icing sugar and serve with cream.

Note: I tend to prefer to use a hand-held electric whisk so the recipes refer to this, but you may prefer to use a stand mixer. Just use the beater for mixing cake batters and the whisk for egg whites and cream.

Victorian

Serves:
4
Prep Time 20 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 40 minutes

Ingredients

  • 180 g butter
  • 180 g caster sugar
  • 3 medium eggs
  • Grated zest and juice of an unwaxed lemon
  • 180 g self-raising flour
  • Icing sugar for dusting

Nutrition

Nutrition Facts
Everton puddings
Serving Size
 
182 g
Amount per Serving
Calories
420
Percent of Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
24
g
150
%
Cholesterol
 
220
mg
73
%
Sodium
 
82
mg
4
%
Potassium
 
71
mg
2
%
Carbohydrates
 
79
g
26
%
Fiber
 
0.2
g
1
%
Sugar
 
46
g
51
%
Protein
 
11
g
22
%
Calcium
 
32
mg
3
%
Iron
 
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Lemon

© Dr Caroline Gordon 
2025
Illustrations by Chichi Parish