Ingredients

3 medium lemons, thinly sliced into ¼cm-thick rounds to get 24 slices, pips removed

165ml maple syrup

1 vanilla pod, halved lengthways, seeds scraped and reserved with the pod

225g plain flour

2 tsp baking powder

1/3 tsp salt

225g unsalted butter, softened at room temperature, then cut into 2cm cubes

3 large eggs, plus 1 yolk

225g light soft brown sugar

60ml whole milk

240g crème fraîche, to serve

Lemon-Maple Butter:

50ml lemon juice

120ml maple syrup

120g unsalted butter, fridge cold and cut into 1½cm cubes

Instructions

Step 1: Preheat the oven to 170°C fan. Line a baking dish about 30cm x 20cm with baking parchment, allowing enough overhang to fold over the pudding.

Step 2: Heat a large non-stick frying pan on high. Char a third of the lemon slices on both sides for 1–2 minutes per side, then repeat with the rest.

Step 3: Pour 120ml maple syrup and the vanilla pod into the base of the baking dish. Arrange the charred lemon slices evenly over the syrup, overlapping slightly.

Step 4: Sift the flour, baking powder, and salt into a stand mixer bowl. Add softened butter, eggs, yolk, vanilla seeds, brown sugar, milk, and the remaining 3 tablespoons of maple syrup. Mix on medium speed for 2 minutes until combined; the mixture may look slightly split, which is normal.

Step 5: Spoon the batter into a piping bag and pipe evenly over the lemons in the dish to prevent them from moving. Smooth the top gently with the back of a spoon.

Step 6: Fold the parchment over the batter and wrap the dish tightly with foil. Place the baking dish in a larger roasting tin and pour boiling water to come 3cm up the sides. Bake for 70 minutes or until a toothpick inserted in the center is clean.

Step 7: Remove foil and parchment top, lift the baking dish out of the water, and let sit for 5 minutes. Carefully invert onto a platter to reveal the lemon topping, then remove the parchment.

Step 8: For the lemon-maple butter, combine lemon juice and maple syrup in a small saucepan and simmer over medium-high heat for 2 minutes. Reduce heat to low and gradually whisk in cold butter cubes without boiling, until emulsified. Remove from heat.

Step 9: Drizzle one-third of the lemon-maple butter over the pudding and serve warm with extra butter and crème fraîche on the side.

Tips & Variations

Use a piping bag to layer the batter evenly and keep lemon slices in place for a neat presentation.

For extra zest, add a teaspoon of lemon zest to the batter.

If you don’t have a stand mixer, mix ingredients with a hand mixer or by hand, ensuring the butter is well incorporated.

Try substituting the crème fraîche with thick yogurt or whipped cream for a different topping.

FAQs

Can I make this pudding ahead of time?

Yes, you can prepare and bake the pudding in advance. Store it covered in the refrigerator and reheat before serving. Prepare the lemon-maple butter fresh for the best flavor.

What can I use if I don’t have a non-stick pan to char the lemons?

You can use a cast-iron skillet or a well-seasoned frying pan. Just ensure it is very hot before adding the lemon slices to get that nice char without sticking.