Easy Lemon Self Saucing Pudding
Indulge in the zesty delight of this Easy Lemon Self Saucing Pudding—a comforting dessert that magically separates during baking to create a fluffy sponge on top and a luscious lemon sauce underneath. Perfectly capturing the bright, tangy essence of fresh lemons, this pudding combines simple pantry staples like self-raising flour, milk, and eggs with the vibrant flavors of fresh lemon juice and zest. What sets this recipe apart is its effortless preparation: a single dish transforms in the oven with minimal effort, making it an ideal treat for busy weeknights or impressive dinner parties. Ready in just 50 minutes, this dessert is best served warm, dusted with powdered sugar, and optionally paired with a dollop of whipped cream or vanilla ice cream. Bursting with citrusy goodness, it's a must-try for lemon lovers craving a simple, show-stopping treat!
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Recipe Information
Ingredients
- 60 grams unsalted butter
- 150 grams caster sugar (superfine sugar)
- 2 pieces large eggs
- 75 grams self-raising flour
- 1 tablespoon lemon zest
- 250 milliliters milk
- 80 milliliters lemon juice
- 1 tablespoon cornstarch
- 300 milliliters boiling water
- 1 tablespoon powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 1.5-liter (6-cup) ovenproof baking dish.
In a large mixing bowl, cream the unsalted butter and caster sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition, until smooth and well combined.
Gently fold in the self-raising flour and lemon zest to create a smooth batter. Be careful not to overmix.
Pour in the milk gradually, stirring until fully combined. The batter will be thin, which is normal.
Pour the batter into the prepared baking dish and level the surface with a spatula.
In a small bowl, mix the lemon juice and cornstarch together until the cornstarch dissolves completely.
Carefully pour the lemon juice mixture over the batter, ensuring even coverage.
Gently drizzle the boiling water evenly over the top of the batter and lemon juice mixture. Do not stir; this step creates the sauce as it bakes.
Bake in the preheated oven for 35 minutes or until the top is golden brown and the pudding has set while still soft and spongy.
Remove from the oven and let it cool for 5 minutes before serving. The pudding will have a creamy lemon sauce at the bottom and a light sponge on top.
Dust with powdered sugar, if desired, and serve warm with ice cream, whipped cream, or on its own.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 43.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 94 mg | 7% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
