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Blackberry Lemon Pudding {gluten-free}

Blackberry Lemon Pudding is the most deliciously sweet and tart gluten-free dessert, cakey on the top with an ooey gooey blackberry lemon sauce puddled beneath.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 351kcal


  • 3 eggs separated
  • 75 g unsalted butter room temperature
  • 190 g caster sugar + 1 tablespoon for sprinkling
  • 3 lemons juice and zest
  • 40 g gluten-free plain flour
  • 40 g ground almonds
  • 200 ml whole milk
  • 200 g blackberries


  • Pre-heat the oven to 160°C.
  • First whisk the egg whites until they have reached soft peaks. Scrape the egg whites out of the mixer or the bowl and set aside.
  • Don’t worry about cleaning the mixing bowl and into it add the butter, sugar and lemon zest then beat until light and creamy.
  • Add the egg yolks one at time.
  • Whisk together the flour and almonds then beat into the mixture as well.
  • Stir in the milk and lemon juice, the batter may look a little curdled but don’t worry about it.
  • Then fold in the egg whites into the lemon batter until completely incorporated and finally stir in the blackberries.
  • Pour the batter into a 1 litre ovenproof pudding dish and bake for 50 minutes. Check after about 35-40 minutes to make sure the surface isn’t browning too much, if it is place a tent of foil over the top.
  • Remove from the oven, leave for 10-15 minutes to rest then sprinkle with caster sugar and serve with whipped double cream.


Recipe adapted from Lemon Sponge in Delicious Magazine


Calories: 351kcal | Carbohydrates: 47g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 48mg | Potassium: 202mg | Fiber: 4g | Sugar: 36g | Vitamin A: 570IU | Vitamin C: 35.6mg | Calcium: 95mg | Iron: 1.4mg