Jackson Pollock's Lemon Pudding

April  1, 2015
1 Ratings
Photo by Robyn Lea
  • Serves 6
Author Notes

This recipe is from the unpublished, handwritten recipe collection of Jackson Pollock and Lee Krasner, found in their home in Springs, Long Island. The recipe can be baked either in a pudding dish or in individual ramekins, then served with whipped cream or a generous scoop of vanilla ice cream. Self‑saucing, it has a sweet and tangy finish. Reprinted with permission from Dinner with Jackson Pollock by Robyn Lea (Assouline, 2015. —Food52

What You'll Need
  • 1 tablespoon butter
  • 1 scant cups sugar
  • 3 eggs, separated
  • 1 pinch salt
  • 1/3 cup all-purpose flour
  • 1 lemon, juiced
  • 1 cup milk
  1. Preheat oven to 350° F.
  2. Grease a pudding dish or individual ramekins. In a bowl, cream together butter and sugar. Add egg yolks and flour, then lemon juice, mixing well after each addition. Add milk slowly.
  3. In a separate bowl, beat egg whites and salt until stiff peaks form; fold into lemon mixture. Pour batter into pudding dish or spoon into ramekins, then cover securely.
  4. Place dish or ramekins into a baking pan and add boiling water until it reaches halfway up the sides of the pudding vessel(s), being very careful not to get any water in the pudding.
  5. Bake 30 to 40 minutes, or until the top of the pudding springs back when lightly pressed.
  6. Serve warm with sauce from the pudding dish and whipped cream or ice cream.

See what other Food52ers are saying.

  • Marylea Murphy Adams
    Marylea Murphy Adams
  • Marjorie Walker Hansen
    Marjorie Walker Hansen
  • paczryk
  • maye
  • Leslie B
    Leslie B

10 Reviews

granjan January 23, 2016
This is a SLIGHTLY different recipe for the classic lemon pudding cake. It uses that tiny amount of butter and has you cover the molds. Neither is needed. Usually this is a quick, last minute dessert made in a 8 or 9 inch pan and doled out to family!
lm April 20, 2015
I've tried the recipe but something went wrong, the bottom seemed raw and the rest of the pudding just seemed like the baked egg whites (like a soufflé).
AnnainSydney January 23, 2016
That's how it's supposed to be lm! This isn't American "pudding" (i.e. custard). It's what Brits/Aussies call pudding - a steamed or baked cake batter that is self-saucing. When it's baked, the batter divides into two - a sauce on the bottom and a sponge on the top. We call it lemon delicious.
Marylea M. April 11, 2015
I covered ramekins in foil and the "puddings" rose like a souffle and stuck to it. These are much more like a light lemon sponge than a pudding.
Marjorie W. April 7, 2015
Serve with what sauce from the pudding dish? I missed something
Fifa A. April 7, 2015
This is a self saucing pudding, apparently
paczryk April 7, 2015
Looks delicious ^.^ however, you're supposed to cream together a (scant) cup of a sugar and a single /tablespoon/ of butter?
maye April 7, 2015
what sized dish?
Leslie B. April 7, 2015
What are you "covering securely"? It says to pour the batter into dish or ramekins and then cover securely. Then it goes on to say not to get any water in the puddings when preparing the water bath. If they were covered, nothing would get it. So, what to do?
Vanessa April 8, 2015
I think when they said "covering securely" they are talking about the pudding dish exclusively. They forgot to add or specify the recipe according the dish you choose. Hope this helps!