↑

Scrummy Lane

Quick & easy family friendly recipes

  • Home
  • About & contact
    • Privacy policy for Scrummy Lane
  • Recipe Index
  • healthy
  • Easy dinners
  • Easy desserts
  • Greek recipes

Subscribe Today!

+ GET 5 'BEST OF THE BEST' RECIPES

Thank you for subscribing!

Home » sweet things » Quick and easy desserts » Easy magic lemon pudding (5 ingredients, no eggs)

Easy magic lemon pudding (5 ingredients, no eggs)

19 Aug 17

This post may contain affiliate links, and I will earn a commission if you purchase through them. There is no additional cost to you. Please read my disclosure for more info.

  • Facebook 78
  • Twitter
  • Email
Jump to Recipe Print Recipe
5-ingredient lemon pudding (no eggs) with a spoon in it for Pinterest

An intensely flavoured self saucing lemon pudding that magically separates into two delicious layers – one cake, one sauce. Make it with only 5 main ingredients – no eggs needed!

Easy 'magic' lemon pudding (only 5 ingredients)

Amazing lemons!

It’s not uncommon here in Australia to see bags of lemons sitting on driveways with a sign in front: ‘Free lemons’. Which I love!

But if you’re going to take those lemons, you really need to think of something to make with them. And relatively fast before they turn into green powder in your fruit bowl.

I love how versatile lemons are. I have some favourite savoury recipes that include lemons, like this incredible and easy Greek lemon chicken and potatoes.

I also have other go-to lemon dessert recipes, like this lemon mascarpone cake, and these lemon bakewell bars.

How to make a self-saucing lemon pudding

You might have seen something like this magic lemon pudding called self-saucing lemon pudding, or even lemon delicious pudding (here in Australia!).

You mix together:

  • flour
  • sugar
  • lemon zest
  • milk
  • and butter

then you pour over lemon juice, sugar and water and bake. While in the oven, the dish ‘magically’ separates into a cake layer and a lemon sauce layer.

Easy magic lemon pudding

Add ice cream and eat. Hopefully you’ve fooled guests into thinking you’ve slaved away over this magic lemon pudding, when really it only took you 5 minutes to throw together. Massive win.

In the past, I haven’t had much success making anything that has ‘magic’ in its name. A chocolate self-saucing pudding ended up with hardly any sauce and a magic apple cake  tasted divine but didn’t have the 3 clearly defined magic layers it was supposed to.

Easy magic lemon pudding (only 5 ingredients!)

Love this recipe? Or hate it?

This recipe tends to divide a room. We have made it many times and love it, but it does receive mixed reviews.

Pro tip: The key to success is to leave the lemon pudding to cool slightly for ten to fifteen minutes after it comes out of the oven. The sauce might look a bit runny at first but if you let it stand it thickens up nicely.

This is what people say about this recipe:

Caro said: “ohhhhhhhhhhhhhhhhhhhhhh this is a lemon lovers dream! Tangy, warm, soft, not too sweet, I loved loved loved it.”

Juanita said: “Loved this! So easy and so yummy. We made it two days in a row!”

But CA Cook said: “I tried to make this and it was a disaster. The liquid stood on top of the cake and after 45 minutes there were still several inches of liquid. It didn’t taste lemony at all. The texture of the cake was really weird. I looked up other recipes for this kind of pudding and they call for eggs. Maybe this needs eggs.“

Nope. The recipe doesn’t ‘need’ eggs. I have tried to figure out why some people don’t like this recipe but can’t.

All I can suggest is to:

  1. make sure the oven is properly heated before putting the pudding in.
  2. Make sure you use self raising flour and not plain flour.
  3. Leave the pudding for 10 to 15 minutes before eating to let the sauce thicken and cool a little.
  4. Then eat it immediately. We find it tastes lovely the next day, but some of the sauce soaks into the pudding.

The only other advice I have is to try it for yourself… and make your own decision about whether you’re a quick and easy lemon pudding without eggs lover or hater!

Easy magic lemon pudding

I hope you enjoy this. It perhaps won’t ever win any beauty contests, but we think it’s a delicious ‘got-to-have-dessert-right-now’ recipe!

This is the kind of baking dish I use for this pudding:

Update: The original magic lemon pudding recipe I adapted had very mixed reviews, and so does this one! If you give this a go and like it, would you consider popping back and leaving a review? Thank you!

Like this recipe? You’ll enjoy my chocolate self saucing pudding too!

I worked on the ‘little sister’ of my lemon pudding aka a 6-ingredient chocolate self saucing pudding, also with no eggs, for a long time before publishing it.

I wanted to get it ‘just right’. I hope you agree it was worth the wait! There are plenty of chocolate self saucing puddings out there already, but what sets this one apart is that:

  • it’s surprisingly low in sugar
  • it’s egg free, just like the lemon pudding, in case you can’t get any or you can’t eat eggs
  • it’s got plenty of sauce (mmmm… )
A close-up of a chocolate self saucing pudding with a spoon in it

More really easy desserts

  • 5-minute chocolate banana ice cream (healthy nice cream!)
  • 6-ingredient gooey Swedish chocolate cake (you’ve got to try this!)
  • Addictive peanut butter Cheerio bars
  • No bowl chocolate pecan bars (magic bars!)
  • 5-minute chocolate pots (only 4 ingredients!)

IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!

FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST AND YOUTUBE.

A lemon pudding in a souffle bowl with a serving spoon in it

Easy lemon magic pudding (5 ingredients)

A quick and easy lemon pudding that separates impressively into 2 layers – a cake layer and a sauce layer. Magic!
4.27 from 96 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Cuisine English
Servings (click to change) 4 people
Author Helen

Equipment (affiliate links)

  • souffle dish

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml

for the cake batter

  • 1 cup self-raising flour
  • ½ cup sugar
  • 1 lemon zest only (use the juice in the sauce)
  • ½ cup milk warmed
  • 2 tablespoons butter (melted and mixed in with the warm milk)

for the sauce

  • ¼ cup sugar
  • 1 cup water boiling
  • ½ cup lemon juice (2 to 3 lemons)

to serve (optional)

  • icing / confectioners’ sugar for sprinkling
  • vanilla ice cream

Instructions
 

  • Pre-heat the oven to 355F / 180C and grease a medium sized high-sided baking dish with butter.
  • Mix together the flour, sugar and lemon zest in a medium bowl.
  • Pour the milk / butter mixture into the dry ingredients and stir until well combined.
  • Empty the batter into the baking dish.
  • Mix the sauce ingredients together, then carefully pour over the batter in the baking dish. Bake for about 35 minutes or until the top is golden brown and the sauce starting to bubble around the sides.
  • Take out of the oven, then leave for 10 to 15 minutes to allow the sauce to thicken slightly before serving.
  • Sprinkle with icing sugar and serve immediately with vanilla ice cream (if you like).

Notes

A note on the appearance!

Know before you make it that this dessert is DELICIOUS but it’s probably never going to win any beauty contests! It might be one to reserve for you and your family rather than serving it to guests you’re wanting to impress 😉
A note on the consistency
Some readers have reported this dessert to be ‘too runny’. There IS a lot of sauce, and when you first take it out of the oven it’s bubbling and runny looking.
Leave it for about 15 minutes however and it should thicken up nicely, leaving the equally as delicious cake on the top.

A note on the flour

The self raising flour in this recipe is crucial for it to work, so make sure you don’t use plain flour instead.
If you don’t have any self raising flour, simply add 1.5 teaspoons of baking powder and half a teaspoon bicarb of soda/baking soda for every cup of flour.
It’s also worth noting that self rising flour in the USA is NOT the same as self raising flour in the UK or Australia. If you’re in the USA, I’d recommend using the above formula to make your own self raising flour. Good luck!

Really like this recipe?

Here’s my equally as delicious chocolate self saucing pudding! Enjoy!

Nutrition

Calories: 341kcalCarbohydrates: 66gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 18mgSodium: 68mgPotassium: 140mgFiber: 1gSugar: 40gVitamin A: 225IUVitamin C: 26.2mgCalcium: 46mgIron: 0.5mg
Tried this recipe?Let me know if you liked it!

By Helen all recipes, cakes, popular posts, Quick and easy desserts, sweet things

Comments

  1. Rebecca Lingerfelt says

    04 Mar 19 at 3:33 am

    5 stars
    Guuuurl! This came out so dang good.. I used Splenda and added a little cornstarch slurry to the sauce. It is so refreshing on a winter’s day here in North Carolina. Hubby wants a full on Keto version but did agree this is worth the carbs. It’s great warm and cooled.

    And it’s not ugly at all.😉

    Reply
    • Helen says

      04 Mar 19 at 12:49 pm

      Thank you SO much for the feedback, Rebecca! It’s so valuable, especially as this recipe gets such mixed reviews. Interesting that you added cornstarch! So glad you enjoyed it! I’m thinking of posting a chocolate version of this. Interested?

      Reply
  2. Sue says

    01 Mar 19 at 5:05 pm

    Wonderful wonderful! Dinner in the slow cooker and then when my husband went to pick up our friends from the station quickly whipped this up ready to put in the oven when they arrived. It was so so good! I too was a bit sceptical about whether it would work without an egg but it rose and was light and fluffy with delicious lemon sauce underneath. Thank you

    Reply
    • Helen says

      04 Mar 19 at 12:59 pm

      Hi Sue! So wonderful to hear that this worked out well for you. I remember being a bit skeptical about the lack of egg too, but it’s amazing what you can make without eggs, oil, butter etc.! I’m thinking of coming up with a chocolaty version of this too… mmmm!

      Reply
  3. Jennifer says

    24 Feb 19 at 5:11 am

    For years, I’ve been looking for a lemon equivalent to my family’s “hot fudge pudding cake.” I occasionally make the version with eggs (mentioned by others) but don’t like the consistency of the cake. Beating egg whites is too much work when you don’t even like the result! So, I was excited to see your recipe. And, it’s perfect! Exactly what I was looking for. I didn’t have any of the issues that other people have posted. For some, I wonder if they accidentally used plain, and not self-rising, flour? Anyway, mine came out of the oven about an hour ago, and I”ve already eaten a quarter of it.

    Reply
    • Helen says

      26 Feb 19 at 1:20 pm

      Hi Jennifer! Oooh, you’ve made my day!! Thank you so much for leaving your positive feedback. This is indeed a recipe that some like, others not so much, but your tips are really helpful. I’ll add a note in the recipe about the flour – that could be an issue some are having.
      Hope you managed not to eat the whole pudding all by yourself!!!
      Interesting you mention a hot fudge pudding version. Oooh, I will have to try that!

      Reply
  4. Kate says

    07 Feb 19 at 8:55 am

    2 stars
    I’m another disappointed cook i’m afraid! I followed the recipe carefully but ended up with a half-set cake mix in a sea of lemony liquid. Let it cook for about 10 mins more and it was going dark on top but still not properly baked and not much distinction between the cake and the sauce. It was lovely and lemony but a bit of a visual embarrassment to serve and the cake texture was not really like cake at all… might try again with some of the adjustments people have suggested.

    Reply
    • Helen says

      07 Feb 19 at 12:29 pm

      Aww… shame! Sorry about that, Kate! I’ve never had this fail on me, so I don’t really have too many suggestions. I know some people have left their thoughts above though so might be worth reading through. I suppose you left it to sit for a while before eating? I’m impressed that you’re willing to give it another go! By the way it’s never going to be the best looking dessert on the block.
      I’m thinking I should give this a go again soon and see how it turns out for me with a new oven. This is one of my older recipes and still always gets very mixed reviews.
      Good luck!

      Reply
  5. Hannah says

    25 Nov 18 at 11:32 am

    5 stars
    Thank you so much for this! Absolutely wonderful recipe! Soo easy, Soo delicious! Needs cream, or vanilla ice-cream. It’s in the oven as we speak, for the 5th time since discovering it, 1 month ago.
    Thank you!!!!

    Reply
    • Helen says

      26 Nov 18 at 11:30 am

      Hi Hannah! Yay, you like it! People seem to either love or hate this recipe, so I’m pleased there’s another name added to the ‘love’ list! Do you like chocolate desserts, too? If so, try my 6-ingredient gooey Swedish chocolate cake. Just as easy to make, and always a crowd pleaser!

      Reply
  6. Henk says

    08 Nov 18 at 2:18 am

    Did not work for me. Had way to much liquid at the top, it never browned.
    The lemon water sauce on top was way to tart for our taste, couldn’t eat more than a spoonful each unfortunately.
    The texture was a lot like rubber and stuck to the roof of our mouths.
    Won’t be making it again. Sorry.

    Reply
    • Helen says

      12 Nov 18 at 10:13 am

      Hi Henk! So sorry it didn’t work out for you. I really can’t figure out why this works for some and not for others. I do find if you leave it standing to cool slightly the sauce thickens and sinks quite a bit, but it sounds like this recipe isn’t for you anyway and you won’t be trying it again. Mostly I think it’s down to personal preference. Thanks for leaving your honest review anyway!

      Reply
  7. Naomi says

    28 Oct 18 at 9:57 pm

    5 stars
    We just tried this for Sunday lunch here in a very chilly Uk – it worked perfectly and went down a treat with everyone! Thank you 😁

    Reply
    • Helen says

      29 Oct 18 at 12:39 pm

      Hi, Dear Naomi! Thank you so much for reporting back! I’m so glad this went down OK (phew!). It’s a bit of a hotly contested recipe. Some like it, some don’t. So glad you’re one of the ones who did! xx

      Reply
  8. Malorie says

    18 Oct 18 at 1:51 am

    3 stars
    This doesn’t need eggs, but for me it did not turn into pudding—the super tart lemony water just ended up beneath the cake, and the portion of the cake that touched the water ended up kind of custard-like, which was yummy. I was very skeptical at “sauce” being formed from water, lemon juice, and sugar. Also, I loooove lemon, but the juice is way too tart. My cheeks are literally puckering. So hopefully this helps someone looking to make it. Temper your expectations.

    Reply
    • Helen says

      18 Oct 18 at 11:40 am

      Hi Malorie, I really appreciate your honest and thorough feedback. This recipe really does divide a room, but I’m glad you enjoyed the ‘custardy’ part of the cake. I don’t remember that. My pudding usually ends up very distinctly thick(ish) sauce (as long as you give it some time to cool and thicken slightly) with cake on top.

      Reply
  9. Juanita Apostolis says

    19 Sep 18 at 11:00 pm

    5 stars
    Loved this! So easy and so yummy. We made it two days in a row!

    Reply
  10. Juanita Apostolis says

    17 Sep 18 at 12:20 am

    So easy and so delicious – we made it two days in a row!

    Reply
    • Helen says

      18 Sep 18 at 11:48 am

      Oh so happy to hear this, Juanita! Thank you so much for sharing your review!

      Reply
  11. Alex says

    07 Aug 18 at 6:54 pm

    5 stars
    I just made this, and was a little worried when I saw the ratio of batter to liquid after having seen the negative reviews. But it didn’t take long for the batter to rise and the sauce to start bubbling, I wonder whether having the oven good and hot (I preheated to 220C) and a tin rather than ceramic dish might be the hit vs. miss factor?

    SO…

    It turned out perfectly, the sauce was so think and gooey.

    And it was a definite hit with the family,so I’ll be saving it for future use!

    Next time I’ll sprinkle coconut on top too.

    Reply
    • Helen says

      07 Aug 18 at 9:21 pm

      Thank you so much for leaving your review, Alex – I so appreciate it! This is probably my most ‘controversial’ if you like post, but I think the balance is starting to tip towards the happy people 🙂 So glad it turned out well for you and you’ll consider making it again. You could be right about the heat! I used just a ceramic dish, but good to know it works out well in a tin too! 🙂

      Reply
  12. Leah Murray says

    06 Aug 18 at 9:40 am

    5 stars
    This recipe worked for me. My neighbour gave me lots of huge lemons(1 lemon yields on average 200ml of lemon juice). I had so many lemons to get rid of so I googled lemon recipes and this was the easiest. I cooked it this morning and have already eaten a quarter..without ice cream it’s still lovely and soft and lemony.

    Reply
    • Helen says

      06 Aug 18 at 10:00 pm

      This is the reason I made this recipe too, Leah – I got tons of lemons from a neighbour and needed to find something to do with them! So glad it worked well for you! I must make this again some time soon!

      Reply
  13. Elsa says

    09 Apr 18 at 11:24 pm

    5 stars
    Very easy to make and was delicious both warm and cold after being left overnight in fridge. I let the liquid ingredients boil with the sugar for a couple of minutes before pouring over batter. Will definitely make again and possibly double the batter next time.

    Reply
    • Helen says

      10 Apr 18 at 7:19 am

      Thanks so much for taking the time to leave your review, Elsa, and for the top rating. I will have to try making a double batch next time too!

      Reply
  14. Karla says

    19 Feb 18 at 8:25 am

    It came out great!! So easy and quick. Perfect with a scoop of icecream

    Reply
    • Helen says

      19 Feb 18 at 10:56 am

      Great to hear this, Karla. Thanks so much for making the effort to leave your review!

      Reply
  15. Dan Wait says

    29 Jan 18 at 3:39 am

    5 stars
    Hello!

    We were looking for a quick pudding recipe and found yours, so gave it a whirl.

    Have to say we loved it – really beautiful, and we ate it straight away (no waiting 15 mins for us).

    Thank you

    Dan Wait (UK)

    Reply
    • Helen says

      29 Jan 18 at 2:48 pm

      Hi Dan, thanks so much for taking the time to leave a review and rating. I’m very pleased that you enjoyed this as much as we do, and it’s interesting that you didn’t bother waiting for 15 minutes for the sauce to thicken. Maybe I’ll try gobbling it up straight away next time too!

      Reply
  16. Peter Milner says

    28 Jan 18 at 2:19 pm

    4 stars
    Yes, very easy. Worked a treat. Very nice. Magic.

    Reply
    • Helen says

      28 Jan 18 at 3:26 pm

      Hi, Peter. Thanks so much for taking the time to leave your feedback and a rating. Really appreciate it – and glad to hear you enjoyed it!

      Reply
  17. Louise says

    23 Jan 18 at 11:55 am

    5 stars
    This worked perfectly for us, even without eggs. It’s really quick and easy and tastes really lemony. Delicious, even the next day. It is important to let it stand a bit though before you eat it.

    Reply
  18. Ree says

    20 Jan 18 at 7:40 am

    1 star
    Same I tried to make this using this recipe and it was a disaster too, liquid stayed on top and batter was heavy and a horrid consistency, found another with eggs which worked perfectly, this DOES NEED EGGS!

    Reply
    • Helen says

      22 Jan 18 at 10:58 am

      Hi Ree, sorry to hear this! Of all the recipes on my site, this is the one that seems to divide a room. The reviews on the original recipe I worked from are also very mixed. It’s always worked perfectly for us if I leave it to ‘settle’ for 15 minutes before serving. It’s not the prettiest of desserts but it isn’t supposed to be – it’s a quick ‘got to have dessert now’ recipe.
      Glad you found something else that you liked better!

      Reply
  19. CA Cook says

    05 Nov 17 at 1:54 am

    I tried to make this and it was a disaster. The liquid stood on top of the cake and after 45 minutes there were still several inches of liquid. It didn’t taste lemony at all. The texture of the cake was really weird.

    I looked up other recipes for this kind of pudding and they call for eggs. Maybe this needs eggs.

    Reply
    • Helen says

      05 Nov 17 at 10:03 am

      Oh no! What a shame. The recipe definitely doesn’t include eggs, so that’s not the problem. I’m really sorry but I don’t know what could have happened. I’ve made this a few times with this same recipe and it’s always turned out well. 🙁

      Reply
  20. Anja Skrba says

    10 Oct 17 at 6:41 pm

    oh lemon desserts are the best!

    Reply
    • Helen says

      12 Oct 17 at 7:29 pm

      Glad you think so, Anja! 🙂

      Reply
  21. Diana Lopes says

    12 Sep 17 at 8:19 pm

    Can’t wait to make this on my own! I love cakes, puddings, and whatever other desserts made with lemon!

    Reply
    • Helen says

      15 Sep 17 at 10:49 am

      I hope you do give it a try, Diana! 🙂

      Reply
  22. Liz says

    29 Aug 17 at 5:21 am

    You moved!!! So nice to connect again as I haven’t popped by in so long. Bill loves lemon his mom made a dessert like this yummy magic lemon pudding. I’ll have to treat him soon—now if I could just get someone to drop off a bag of lemons 😉

    Reply
    • Helen says

      04 Sep 17 at 5:35 pm

      Hi Liz – so lovely to hear from you! I must pop in on you too! Yes, we moved – again. One day we will settle!

      Reply
  23. marcie says

    27 Aug 17 at 12:19 am

    Having a lot of lemons is a good problem to have! I love citrus desserts and this pudding certainly does look magical! I can taste that lemon flavor just looking at it. 🙂

    Reply
    • Helen says

      28 Aug 17 at 3:41 pm

      It certainly is a good problem, Marcie! My favourite flavour (after chocolate!)

      Reply
  24. Marissa says

    24 Aug 17 at 2:00 am

    I love lemony desserts so this has me swooning! Lucky you with all of those lemons!

    Reply
    • Helen says

      28 Aug 17 at 3:41 pm

      I know – so lucky, hey? Australia is great for fresh and even home grown produce!

      Reply
  25. mira says

    24 Aug 17 at 1:54 am

    I have some lemons and can’t wait to try this! So easy and looks perfect!

    Reply
    • Helen says

      28 Aug 17 at 3:42 pm

      Oh please do try it, Mira! 🙂

      Reply
  26. Janette | Culinary Ginger says

    23 Aug 17 at 4:24 am

    I do love a good lemony dessert and these pictures have my mouth watering and I can’t think of a better use of home-grown lemons

    Reply
    • Helen says

      28 Aug 17 at 3:42 pm

      I know – trust me to pick a dessert!

      Reply
  27. Susan says

    20 Aug 17 at 9:29 pm

    I will try this as soon as I get some lemons. I make a chocolate self saucing which works. The worst part is waiting for the pud to cool.

    Reply
    • Helen says

      21 Aug 17 at 4:27 pm

      Agreed! I just ‘might’ have sneaked a little taste before it had cooled down enough. 😉

      Reply
  28. ann says

    20 Aug 17 at 8:48 am

    Done deal!!

    Reply
    • Helen says

      21 Aug 17 at 4:28 pm

      🙂 Glad you like it!

      Reply
Newer Comments »

Trackbacks

  1. 25 Delicious Eggless Cake Recipes - The Foodie Journey says:
    18 Sep 18 at 8:39 am

    […] Easy Magic Lemon Pudding – Scrummy […]

    Reply
  2. 5-minute chocolate pots (only 4 ingredients!) - Scrummy Lane says:
    20 Jun 18 at 12:06 pm

    […] easy magic lemon pudding (just 5 ingredients!) […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.


Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY! READ MORE >>


Trending!

A close up of crockpot chicken gnocchi soup in a white bowl

Easy crockpot chicken gnocchi soup (Olive Garden copycat, with pressure cooker version!)

A close-up of a piece of 6-ingredient gooey Swedish chocolate cake (kladdkaka)

6-ingredient gooey Swedish chocolate cake (kladdkaka)

I rarely claim anything to be 'the best' but these really are THE BEST GREEK POTATOES!

The best Greek potatoes (with a video)

Easy 'magic' lemon pudding (only 5 ingredients)

Easy magic lemon pudding (5 ingredients, no eggs)

Greek yogurt blueberry muffins - a light, airy and delicious recipe!

Greek yogurt blueberry muffins (low sugar recipe)

A small stack of crispy halloumi fries with more in a dish in the background

Crispy halloumi fries (and dips!)

In season!

A plate of honey balsamic brussels sprouts with pine nuts and feta with a spoon in it

Honey balsamic brussels sprouts with caramelized onions, pine nuts and feta

Leftover turkey, bacon and brussels sprouts macaroni cheese (Christmas macaroni!)

Leftover turkey pasta bake with bacon and brussels sprouts

A Thai chicken and butternut squash curry with peanuts, coriander & poppadoms, with a spoon in it

Perfect Thai chicken and butternut squash curry (stove top, slow cooker or pressure cooker)

Greek Christmas honey cookies. You won't be able to eat just one. Delicious!

Greek Christmas honey cookies (melomakarona)

More seasonal recipes

As an Amazon Associate, I earn a small percentage from qualifying purchases. Posts may contain affiliate links.

Copyright ©2021, Scrummy Lane. All Rights Reserved.
Design by Pixel Me Designs