with Blueberry Ice Cream

Dan and Gemma's Lemon Pudding

Prep time: 30 mins
Cook time: 45 mins
Serves: 4


Fresh blueberries, to serve

Sifted icing sugar, to decorate

Blueberry Ice Cream

2 cups fresh (or frozen) blueberries

110g caster sugar

1 tsp finely grated lemon zest

500ml thickened cream

250ml milk

½ tsp vanilla extract

Pinch salt

3 egg yolks 

Lemon Puddings

2 eggs, separated 

1 tbs butter

110g caster sugar

Finely grated zest and juice of 1 lemon

2 tbs self-raising flour

250ml milk


1. To make ice cream, stir blueberries, sugar and zest in a saucepan over medium heat until sugar dissolves, berries are soft and mixture is thick. Cool slightly then transfer to a blender. Blend until smooth. Pass through a fine sieve into a bowl to cool. 

2. Stir cream, milk, vanilla and salt in a saucepan over medium heat until hot. Remove from heat. Cool slightly. Whisk egg yolks and sugar until pale and creamy. Slowly add hot cream mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain into blueberry mixture. Cool. Churn in an ice-cream maker according to manufacturers instructions. 

3. Preheat oven to 180C. Grease 12 holes of muffin or dessert pan. 

4. To make puddings, using an electric mixer, beat egg whites until soft peaks form. Set aside. 

5. Beat butter and sugar until pale and creamy. With motor operating, beat in egg yolks one at a time. Beat in zest and juice. Stir in flour and milk in alternate batches. Fold in egg whites. 

6. Divide mixture among prepared pan holes. 

7. Bake for about 20 minutes or until cakes are cooked when tested. 

8. Serve cakes with ice cream and fresh blueberries. Decorate with sifted icing sugar.