Our lemon self saucing pudding is the ultimate dinner party dessert as it takes under an hour to make and is easy to serve.
As this lemon pudding bakes the sponge separates and leaves a layer of tangy lemon sauce on the bottom. It’s so moist and saucy you don’t need to serve the pudding with cream or ice cream, although they do make tasty accompaniments!
Ingredients
- 75g butter, at room temperature
- 175g golden caster sugar
- Grated zest and juice of 3 lemons
- 3 eggs, separated
- 60g self-raising flour
- 450ml full-fat milk
- 1tbsp icing sugar
- 15g flaked almonds
WEIGHT CONVERTER
Method
- Heat oven to 180C (160C fan, Gas 4) and grease a 1ltr ovenproof dish.
- Cream together the butter, sugar and lemon zest in a bowl until light and fluffy. Gradually whisk in the egg yolks, then fold in the flour. Stir in the milk and the lemon juice.
- Whisk the egg whites to stiff peaks, then gently fold into the mixture.
- Spoon the mixture into the greased dish and sprinkle with almonds. Put the dish in a roasting tin, then pour boiling water into the tin so the water comes halfway up the side of the dish.
- Bake for 30 minutes, until the top is golden and set. Allow to stand for 5 minutes before dusting with icing sugar to serve.
Top tips for making self saucing lemon pudding
This recipe uses mostly store cupboard ingredients but if you want to reduce the shopping list, the flaked almonds are an optional extra. For ideas on how to make this self saucing lemon pudding more luxurious, read our tips below. We also explain how you can tell if your eggs are whisked enough.
What can I add to a self saucing lemon pudding?
We’ve used flaked almonds on the top but you could use some white chocolate chips for a little chocolate hit. White chocolate and lemon are particularly tasty together. You could also add a scattering of fresh raspberries to the bottom of the dish. Again the flavours work well together and you’ll get a nice burst of pink throughout the pudding.
When whisked are egg whites stiff?
You can tell when the egg whites are at stiff peaks when you stop whisking and hold the whisk or mixer above the bowl. The egg whites should hold their shape and when the bowl is tipped upside down it won’t fall out. You need to use the egg whites very quickly after you whisk them. If they sit out too long they will begin to collapse and separate.
Why is my lemon pudding cracked?
Don’t worry if the top of your self saucing lemon pudding cracks. We think this is part of the beauty of the rustic homemade dessert. It is created when steam is released and is not a sign you’ve done anything wrong. Plus, there’s nothing a dusting of icing sugar can’t help!
This old school dessert deserves to be baked in an attractive tray. Nothing beats the timeless charm of an enamel tin with a colourful border. We love this chic option from John Lewis and think it would showcase the self saucing lemon pudding wonderfully.
You might also like our lemon cake pudding which has blueberries in the sponge. For more lemon flavoured bakes you can’t go wrong with Mary Berry's lemon drizzle cake or our American-style lemon pound cake.
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