Self Saucing Citrus Pudding
Indulge in the zesty delight of this Self Saucing Citrus Pudding, a dessert that’s as magical as it is delicious! Combining the bright, tangy flavors of lemon and lime with a light, fluffy sponge, this pudding creates its own luscious citrus sauce as it bakes. Perfect for citrus lovers, this easy-to-make treat comes together in just 15 minutes of prep and features a unique layering method, where boiling water transforms the batter into a golden cake with a hidden, velvety sauce beneath. Ideal for cozy family dinners or entertaining guests, this pudding is best served warm and dusted with a touch of icing sugar for an elegant finish. Whether you're looking for an effortless comfort dessert or a show-stopping finale to your meal, this self-saucing wonder will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 100 grams caster sugar (superfine sugar)
- 1.5 teaspoons baking powder
- 50 grams unsalted butter, melted
- 120 milliliters milk
- 1 large egg
- 1 medium lemon lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 100 grams brown sugar
- 250 milliliters boiling water
- 1 tablespoon icing sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a medium-sized baking dish (approximately 6-cup capacity).
In a large mixing bowl, sift together the all-purpose flour, caster sugar, and baking powder.
In a separate bowl, whisk together the melted butter, milk, egg, lemon zest, and lemon juice until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until combined. Do not overmix.
Pour the batter into the prepared baking dish and spread it out evenly.
In a small bowl, mix the brown sugar with the lime juice until it forms a slurry.
Sprinkle the slurry evenly over the pudding batter.
Carefully pour the boiling water over the back of a spoon held close to the surface of the pudding. This ensures the water doesn’t disrupt the batter underneath.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the pudding has set. The sauce will form beneath the cake layer.
Remove from the oven and let cool for 5 minutes before serving.
Dust with icing sugar if desired and serve warm, spooning both cake and sauce onto each plate or bowl.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 213.8 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 326 mg | 25% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 744 mg | 16% | |
*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.
