Self – Saucing Lemon Pudding

Jump to Recipe

As this delicious warm, lemon dessert cooks, it separates into a super light and fluffy sponge topping with a wonderful lemon sauce underneath. The sauce is a cross between a lemon curd and a lemon custard; it is silky and comforting but not too rich or heavy. Serve it as it is or with some cream, crème fraîche, natural yoghurt or vanilla ice cream. Whilst I could make a strong argument for serving this dessert all year round, it is perhaps most ideal when the weather starts to warm and the sun comes out, but it is a little chilly outside and you are still craving warm comfort food.

Quick and easy to make, it comes together in around 10 minutes and uses mostly store cupboard ingredients. 40 minutes later, you have the most wonderful lemon dessert. It can be served hot, warm or at room temperature. It is not over-sweet, and as such, any leftovers are wonderful for breakfast with some natural yoghurt.

How to make Self – Saucing Lemon Pudding

Collect all the ingredients together:

• unsalted butter, melted, plus extra for greasing
• finely grated lemon zest and juice
• caster sugar
• plain/all-purpose flour
• fine salt
• vanilla extract
• egg yolks
• milk
• egg whites

How to make this incredible dessert:

1. Melt the butter in the microwave and set aside to cool a little whilst you collect the remaining ingredients together. Alternatively melt it in a saucepan and transfer to a mixing bowl.
2. Finely grate the lemon zest over the butter and add the lemon juice.
3. Weigh in the sugar, flour, salt, vanilla and egg yolks and mix well using a balloon whisk.
4. Gradually whisk in the milk.
5. In a separate, clean bowl using a clean electric or balloon whisk, whip the egg whites, to soft peaks.
6. Carefully fold ⅓ of the egg white into the lemon and egg mix and then fold in the remainder. Be very careful not to over-beat the mix: it should be as light and airy as possible.
7. Transfer to your prepared pudding basin and bring the kettle back to the boil.
8. Sit the pudding into the centre of a deep sided roasting tin and pour in the boiling water to come half-way up the sides of the pudding basin. Very carefully transfer to the oven and cook in the centre of the pre-heated oven for 35 – 45 minutes or until the cake topping is very lightly browned but still wobbly underneath. I cook mine for 40 minutes. Carefully remove from the oven and take the pudding out of the boiling water.
9. The time it takes to cook will depend on your oven and the dish you use to bake it in. A smaller deeper dish will take longer to cook than a larger but shallower option.
10. Sieve over some icing sugar and serve warm, or at room temperature, either on its own, with some cream, crème fraîche or yoghurt or vanilla ice cream.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Individual desserts

You could also make individual Self-saucing Lemon Puddings in smaller dishes. Ramekins work very well. Depending on their size, this mixture will make around 6 – 8. My ramekins measure 8½cm/3¼in diameter and are 4cm/2¾in deep. They hold a volume of 160ml when completely full, or 100ml up to the line where I poured the pudding mixture. They take 20 – 25 minutes to cook.

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.