Nanna's Lemon Delicious Pudding

If you’re after a nostalgic, citrusy dessert that just happens to be dairy-free, this Lemon Delicious Pudding is your golden ticket. This classic Australian bake isn’t just a dessert—it’s a self-saucing miracle. The top bakes into a fluffy, cake-like sponge while underneath, a tangy lemon custard forms like magic. It's one of those rare treats that feels both comforting and fancy, like wearing pyjamas in a 5-star hotel. Even better, we've swapped out dairy for oat milk and butter alternatives, so you can serve it to everyone from lactose-intolerant Aunt Bev to your vegan housemate who's mysteriously “flexitarian” when pavlova is involved.

I was gifted this recipe by my actual mum—affectionately known as Nanna to my daughter. She passed this lemony legacy on after I casually mentioned I’d made a packet mix pudding. The scandal. Her version uses everyday ingredients like soft breadcrumbs and oat milk, and trust me, the simplicity is part of the charm. You just soak, mix, and bake—there’s something therapeutic about how the kitchen fills with the scent of lemon and warm sugar, like edible sunshine.

Last winter, I served this pudding at a family lunch and it vanished faster than Uncle Gary’s political rants when dessert hits the table. We topped it with scoops of vegan vanilla ice cream and tried to wait the customary one minute before diving in. We failed, of course. It’s best served piping hot, when the sponge is airy and the lemon curd underneath is still saucy and decadent. Someone even licked the serving spoon. I won’t name names. (It was me.)

So whether you're cooking for a special occasion or just need something to lift your spirits on a grey day, this Lemon Delicious Pudding is the perfect comfort food. It's dairy-free, delightfully zingy, and absurdly easy to make. Add it to your winter baking roster—you’ll get glowing reviews, minimal effort, and that smug “I just made pudding from scratch” feeling. Nanna would be proud.