PLEASE NOTE: Due to the current pandemic some items may be marked out of stock on the website. Please bear with us and thank you for your patience.
BREXIT UPDATE We have temporarily suspended orders from the UK while we update our systems.


June 10, 2015


Nick's favourite pudding is this old standby: lemon pudding with a sponge cake top. Whenever the going got tough in our early years, one of these puddings usually cheered him up. I admit this recipe is almost an antique, but one that deserves to be reproduced en masse. Children love it and even sophisticated adults have to admit it’s a classic...and slightly magical!
It requires few ingredients (making it economical to boot!) and it’s a quick and easy dessert/treat to prepare. I really urge you all to try it! 
You'll need:
4 custard cups, well-buttered. 
2 eggs, separate with whites whisked until stiff 
1 ½ tablespoons of butter 
2 lemons 
6oz sugar 
8fl oz. milk 
Small pinch of salt 
How to Prepare:
  1. First things first, Set your oven to 350F. 
  2. In a food processor or mixer bowl, combine 6 ounces of sugar, 1 and ½ ounces (or tablespoons) butter and the finely grated rind of one lemon. Cream together until soft. 
  3. Now add 2 egg yolks to the mixture and combine by whizzing or beating further.
  4. You should now have a sticky mixture to which you add, stirring gently by hand, 3 level tablespoons of plain flour alternating with 4 ounces (about ¼ cup) lemon juice and 8 ounces of milk. 
  5. Take your two egg whites and beat until stiff with a pinch of salt. Add a dollop of this egg white mix to you other bowl to lighten the batter, and then fold all remaining egg white into the mixture. N.B. Do not over mix: a light frothy batter is what you want. 
  6. Fill the 4 custard cups with the mix and place in a large roasting dish to which you have added a layer of boiling water. (This helps the eggs to cook properly by softening the effect of the ovens heat.)
  7. After 35 minutes, check your custard pots. They should be golden brown and well risen. Since all ovens vary in intensity, you may very well need to give them another 10 minutes. 
  8. When done, the puddings look like mini soufflés; you can rush them to a waiting table if you want to impress everyone, or you can let them cool and offer them up at your convenience. 
These delicious custard pots always taste good, no matter the temperature. Whipped cream is a much loved addition! If you decide to try this recipe out, be sure to let us know how you get on in the comments below or via our Facebook page.

Also in News, Recipes and more...

Berry Bird Mug and Plate
Birds and Berries

December 18, 2020

Ornithologists among you will have correctly identified the bird on our newest pattern as the Cardinal.

Continue Reading

Stackable eggcup and inlay of chef set Light a candle blog Nicholas Mosse Pottery
Light A Candle

October 20, 2020

While Spring is traditionally the time for nesting, at this autumnal moment in the calendar it seems apt to put some energy into our homes and to make ‘hibernation preparation’ so we can hunker down very cosily for winter

Continue Reading

Pesto Sauce in Blue Tulip bowl Nicholas Mosse Pottery handcrafted spongeware Ireland
Pesto Power

September 29, 2020

So, maybe there’s no basil available, or no pine nuts to come by, both of the traditional elements in pesto. But you will be able to find many alternatives that are easy to sub in - there are endless pesto experiments to be done! 

Continue Reading

Don't miss out !

See behind the scenes, receive special offers and be the first to find out about new exclusive shapes and patterns (we will never share your details).