A simple flummery-like pudding of egg and lemon frothed in water and baked, known from news items since the early 19th Century. The name has also occasionally been used for a crude flour-and-water pudding.

Original Receipt from 'Puddings & Sweets', By Lucy Jones, 1877

Water Pudding Eight table spoonfuls of cold water the juice and rind of one lemon, a quarter of a pound of sugar, one ounce of butter, the yolks of four eggs and the whites beaten to a froth. Mix all well together and bake in a buttered pie dish one hour in a slow oven.