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Lemon honey delight pudding

Serves 8
Prep time: 30 minutes
Cooking time: 50 minutes

"Its kind of a cross between a cake, slice and pudding. I tried to make a lemon cake one day from memory and it flopped, it was a bit sloppy but the final product was so tasty with runny cream and ice-cream that I wrote down what I put in it and managed to reproduce it. My partner loves it."



  • 125g butter
  • 1 cup of caster sugar
  • grated zest of 2 lemons
  • 3 eggs
  • 1 cup of flour
  • 1 tsp of baking powder
  • 2 small punnets of Greek honey yoghurt
  • 1 cup of icing sugar for topping
  • juice of 2 lemons for topping
View the method
  1. Beat butter, sugar and lemon zest until its creamy
  2. Add the eggs 1 at a time beating until all mixed in.
  3. Sift the dry ingredients and add to the creamy mixture a bit at a time with the greek honey yoghut mixing them in (not beating) until its nice and smooth.
  4. Pour mixture into a greased 20cm round tin.
  5. Bake in preheated 160 degree oven for approx 50 minutes (until knife comes out clean).
  6. Leave in tin until cold then remove and make topping as follows:
  7. Sift 1 cup of icing sugar into a small jug and add freshly squeezed lemon juice until its thick but pourable. You may not need all of the juice, (note - it looks like a real runny icing) Pour topping on top of the pudding.
  8. Serve cold with runny cream and/or icecream. Its also nice reheated.
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