Lemon / Orange Pudding. Fits the baby 1.5 cooker perfectly


July 2, 2015

  • Cook: 1 hr
  • Yields: 4


1 Cup SR Flour

1/2 cup castor sugar

1 teaspoon each of grated lemon and orange rind

2 tablespoons melted butter

1/2 teaspoon vanilla

1/2 cup milk

Pinch of salt.


1/4 cup lemon juice

1/4 cup orange juice

1/3 cup castor sugar

1 teaspoon each of grated lemon and orange rind

1 cup boiling water


1Combine the flour and salt and sugar , make a well and add the butter,rinds,vanilla and milk . Mix until combined and no lumps.

2Spray your baby SC and place the batter on the bottom.

3Sprinkle the batter with the sugar and the rinds listed in the sauce ingredients.

4Combine the lemon and orange juice with the boiled water and pour over the back of a spoon onto the batter .

5Cook on high approx an hour. The batter will rise to the top to form a cake and is cooked when a skewer comes out clean. The sauce will be under the batter and very hot.

6Serve with custard , cream or ice cream .

Submitted by Robyn clark


4 Reviews


October 7, 2020

Awesome as it is

Darren Comley

June 6, 2018

I enjoyed this but agree with the comments above. I doubled the recipe, used a 3.5l sc and had to use less lemon and orange juice than I should have (didnt have enough fresh lemons and oranges). The tart taste was evident, but overall I really enjoyed it. I’d like to try the orange version that Lori mentions above.


April 27, 2018

I made this tonight without the lemon. I had heaps of oranges, but no lemons so I just doubled the orange. Yum! It did take an hour and a half to cook but this was the first time using my new 1.5ltr baby slow cooker.


May 18, 2017

It was okay but the lemon over powered the taste and it tasted quite sickly sweet and bitter at the same time. It would have been better with less lemon and sugar and more orange.

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