Lemon and blackberry pudding cake


We can never really decide whether this lovely lemony recipe is a cake or a pudding, so we’ve taken to calling it a pudding cake, which seems to fit the bill perfectly. It’s simply comforting and classic. We’ve finished this recipe with a scattering of blackberries, but you could use raspberries or another seasonal berry instead.

Prep time 10 minutes | Cook time 1 hour (including cooling time) | Serves 6


50g organic butter
180g golden caster sugar
3 Stonegate Estate Organic eggs, separated
Finely grated zest and juice of 2 unwaxed lemons
50g fresh blackberries
25g organic self-raising flour
½ teaspoon baking powder
250g natural yoghurt (full fat)


Preheat the oven to 180°C/160°C (fan). Lightly butter a 1.5 litre ovenproof dish.

Beat together the butter and sugar in a large bowl until well combined.

Beat the egg yolks and lemon zest into the batter. Whisk together the yoghurt and lemon juice, then stir this mixture into the batter too.

Sift the flour and baking powder together over the batter and lightly fold in.

Whisk the egg whites in a clean bowl, until they form soft peaks, then gently fold them in.

Spoon the mixture into the prepared dish, then carefully scatter the black berries over the top. Place the dish in the middle of the preheated oven and bake for about 30 – 40 minutes or until the pudding has risen and is lovely and golden on top. It should still have a slightly wobbly middle.

Remove the dish from the oven, leave to stand for 10 – 15 minutes before bringing to the table.


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