This easy Slow Cooker Lemon Pudding is a creamy, tangy dessert that’s perfect for any occasion. Made with simple ingredients like fresh lemon zest and fluffy egg whites, it’s a delightful treat served warm with a scoop of ice cream. You can adjust the sweetness to your liking, making it customizable to your taste!

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Recipe Ingredients

• 60 g (2¼ oz) unsalted butter, chopped, plus some softened butter for greasing
• 3 eggs, separated
• 165 g (5¾ oz/¾ cup) white granulated or caster (superfine) sugar
• Finely grated zest of 1 lemon
• 60 ml (2 fl oz/¼ cup) strained lemon juice
• 375 ml (13 fl oz/1½ cups) milk
• 35 g (1¼ oz/¼ cup) plain (all-purpose) flour
• Ice cream, to serve

How To Make Slow Cooker Lemon Pudding

1. Melt the butter: Melt the chopped unsalted butter in a small saucepan over low heat. Set aside to cool for 10 minutes.
2. Grease the slow cooker: Grease the slow cooker with softened butter.
3. Prepare the egg mixture: In a large bowl, whisk together the egg yolks, sugar, lemon zest, and lemon juice using electric beaters until combined.
4. Add the melted butter and milk: Stir in the melted butter, then add the milk, and beat until everything is well combined.
5. Mix in the flour: Beat in the flour until the mixture is smooth.
6. Beat the egg whites: In a clean bowl, beat the egg whites with electric beaters until stiff peaks form.
7. Fold in the egg whites: Gently fold the beaten egg whites into the lemon mixture.
8. Pour and prepare the slow cooker: Pour the batter into the prepared slow cooker. Lay a clean tea towel (dish towel) on the bench and place the lid of the slow cooker onto the towel. Secure the corners of the towel around the knob using string or an elastic band to catch condensation during cooking.
9. Cook the pudding: Place the lid on the slow cooker and cook on low for 2½ hours or until the pudding is set.
10. Serve: Serve the pudding warm with a scoop of ice cream.

Recipe Tips

• Beat egg whites properly: Make sure the egg whites are beaten to stiff peaks before folding them into the lemon mixture. This helps the pudding become light and fluffy.
• Use fresh lemon juice: Freshly squeezed lemon juice will give the pudding the best flavor, so avoid bottled juice if possible.
• Grease the slow cooker well: Greasing the slow cooker ensures the pudding won’t stick, making it easier to serve.
• Check the pudding towards the end of cooking: If you’re unsure if it’s done, insert a toothpick into the center. It should come out clean when the pudding is set.
• Allow it to cool slightly before serving: Let the pudding sit for a few minutes after cooking to firm up, making it easier to serve and enjoy.

Recipe FAQs and Variations

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• Slow Cooker Gooey Chocolate And Hazelnut Pudding
• Slow Cooker Festive Baked Apples