Trust me, I've tried it. To begin, make the Cook and Serve Lemon Pudding according to the directions on the side of the box. Pour the Angel Food Cake Mix into a separate mixing bowl. Add 2 cups of ...

Whisk the egg whites stiffly in a bowl and fold gently into the lemon mixture. Pour into a pie dish and bake at 180°C for 40 minutes. Dredge with icing sugar. Serve immediately with softly ...

While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until berries just start to burst. Remove from heat and fold in raspberries. Serve ...

And it will make your kitchen smell like lemon and sugar pancakes ... Then, using the metal spoon, fold them gently into the pudding mixture, a quarter at a time. Step 3: Pour the mixture into ...

Spoon 100g/3½oz of the golden syrup into the base of the pudding basins and set aside. Beat the remaining 100g/3½oz golden syrup, butter, sugar and lemon zest together in a large bowl until ...

Add the nutmeg, lime and lemon zest ... on the pan so it doesn’t boil dry. The pudding is cooked when a skewer inserted into it comes out clean. Serve with custard and extra nutmeg grated ...

4. Before serving the pudding, heat the remaining lemon curd in the jar in the microwave or a small saucepan. 5. Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd.

This Hugh Fearnley-Whittingstall's version of that cosy favourite, lemon delicious pudding. On cooking, the batter ... Dust with icing sugar to serve. Hand round a jug of double cream or a bowl ...