If you are looking for a dessert that feels like a warm hug on a plate, the Jamie Oliver Self Saucing Lemon Pudding Recipe is exactly what you need. This delightful British classic combines a light, fluffy lemon sponge with a magically formed tangy lemon sauce bubbling underneath, created by the genius of boiling water poured over the batter before baking. It’s refreshingly bright and sweet, incredibly moist, and surprisingly simple to whip up. Whether you’re an experienced baker or a curious newbie, this pudding always delivers a show-stopping finale to any meal, turning lemon into pure comfort with every spoonful.
Ingredients You’ll Need
The beauty of this pudding lies in its simplicity. Each ingredient is thoughtfully chosen to bring out the vibrant lemon flavor, the tender sponge texture, and the luscious sauce that defines this treat.
- Self-raising flour: Provides the soft, airy sponge base with a natural lift.
- Granulated sugar: Adds sweetness that balances the citrus tartness.
- Lemon zest: Packs a fresh, fragrant punch enhancing the lemony aroma.
- Unsalted butter (melted): Keeps the sponge tender and moist with rich buttery notes.
- Whole milk: Contributes to the smooth batter and soft crumb.
- Eggs (separated): Egg yolks enrich while egg whites, when whipped, lighten the pudding’s texture.
- Fresh lemon juice: The essential ingredient delivering zing and making the sauce tangy.
- Boiling water: The secret behind forming the sauce beneath the sponge as it bakes.
- Pinch of salt: Enhances all the flavors, balancing the sweetness.
- Powdered sugar (optional): For a pretty, delicate dusting to finish.
How to Make Jamie Oliver Self Saucing Lemon Pudding Recipe
Step 1: Preparing Your Oven and Baking Dish
Start by heating your oven to 350°F and generously greasing your baking dish or ramekins. This step is crucial to ensure the pudding doesn’t stick and releases easily after baking, setting you up for a flawless presentation.
Step 2: Mixing the Dry Ingredients
Take a mixing bowl and whisk together the self-raising flour, sugar, and vibrant lemon zest. This combination is the flavor foundation and texture base for your sponge, infusing it with that sunny citrus sparkle.
Step 3: Blending the Wet Ingredients
In a separate bowl, stir together the melted butter, whole milk, egg yolks, and fresh lemon juice until the mixture is smooth and cohesive. This wet mix brings moisture, richness, and a bright lemon tang to your batter.
Step 4: Combining Wet and Dry Mixtures
Pour the wet ingredients into the dry and combine thoroughly until the batter is even. This union creates the perfect lemon sponge consistency, setting the stage for a light, airy pudding.
Step 5: Whipping the Egg Whites
With a clean, dry bowl and whisk, beat the egg whites with a pinch of salt until soft peaks form. This step aerates the batter, making the sponge rise beautifully and remain fluffy after baking.
Step 6: Folding in the Egg Whites
Gently fold the whipped egg whites into the lemon batter, using a light hand to preserve the airiness. This technique ensures that your pudding won’t become dense but stays tender and cloud-like.
Step 7: Preparing for the Magic Sauce
Pour your batter into the greased dish, then carefully spoon the boiling water over the back of a spoon onto the batter’s surface. It might look strange at first—watery and fragile—but this clever step creates that signature self-saucing lemon sauce beneath the sponge as it bakes.
Step 8: Baking to Perfection
Slide your dish into the oven and bake for 35 to 40 minutes. You want the top to turn a gorgeous golden color and feel springy to the touch, while knowing the bottom will be swimming in that luscious sauce. Once baked, let it rest for a few minutes before serving to allow flavors to settle.
How to Serve Jamie Oliver Self Saucing Lemon Pudding Recipe
Garnishes
To bring out the best in this pudding, a delicate dusting of powdered sugar is perfect—it adds a touch of sweetness with an elegant finish. A few thin lemon slices or zest curls can also brighten the presentation and flavor profile beautifully.
Side Dishes
This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of softly whipped cream. The creamy textures meld with the warm sponge and tangy sauce, creating a balance that’s hard to beat. Fresh berries or a sprig of mint can add a splash of color and freshness alongside.
Creative Ways to Present
For a charming twist, try serving the pudding in individual ramekins—each guest gets their own little pot of warm lemony delight. Alternatively, presenting it with a drizzle of honey or a scattering of toasted almonds can add a new layer of flavor and texture that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the pudding tightly with plastic wrap or transfer to an airtight container and store in the fridge for up to two days. The sauce becomes more infused over time, and it tastes wonderful when gently reheated.
Freezing
This pudding freezes well, making it an excellent make-ahead dessert. Wrap portions carefully in foil or airtight containers to prevent freezer burn and freeze for up to one month. Thaw overnight in the fridge before reheating gradually.
Reheating
To reheat, warm the pudding in the oven at 325°F for 15-20 minutes or until heated through. Avoid the microwave if possible to preserve the texture of the sponge and the silky sauce beneath.
FAQs
Can I use regular flour instead of self-raising flour?
It’s possible but not recommended. Self-raising flour contains baking powder, which helps the pudding rise and creates its light texture. If using plain flour, add about 1 1/2 teaspoons of baking powder to mimic the effect.
What if I don’t have fresh lemons?
Fresh lemon juice and zest are crucial for that authentic bright flavor. Bottled lemon juice won’t quite deliver the same freshness or zing, so it’s worth picking up fresh lemons for this pudding if you can.
Why do I pour boiling water over the batter?
This clever step is what makes the pudding self saucing. The boiling water sinks through the batter during baking, creating a lovely tangy lemon sauce that pools under the sponge, making each bite moist and flavorful.
Can this pudding be made dairy-free?
You can substitute the butter with a vegan spread and use a plant-based milk alternative, but be mindful that the texture and flavor might vary slightly from the original creamy result.
How long will this pudding keep after baking?
For best taste and texture, enjoy it the day it’s made. Leftovers can be refrigerated and kept for up to two days, but the sponge may become denser as the sauce is absorbed more fully.
Final Thoughts
The Jamie Oliver Self Saucing Lemon Pudding Recipe is a true gem, perfect for those moments when you want a dessert that’s easy, packing big flavor with minimal fuss. Its magical sauce and fresh lemon taste bring a comforting brightness that’s impossible not to love. Give it a try—it just might become your go-to sweet treat for warm, cozy gatherings and special occasions alike.
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Jamie Oliver Self Saucing Lemon Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Jamie Oliver’s Self Saucing Lemon Pudding is a delightful British dessert featuring a light, fluffy lemon sponge with a tangy lemon sauce beneath. This easy-to-make pudding bakes into a perfect balance of sweet and tart, ideal for serving warm with vanilla ice cream or whipped cream.
Ingredients
Dry Ingredients
- 1 cup self-raising flour
- 3/4 cup granulated sugar
- Zest of 2 lemons
- Pinch of salt
Wet Ingredients
- 1/4 cup unsalted butter, melted
- 1/2 cup whole milk
- 2 large eggs, separated
- 1/4 cup fresh lemon juice
- 1 1/2 cups boiling water
To Serve
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish or six small ramekins evenly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour, granulated sugar, and lemon zest until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter, whole milk, egg yolks, and fresh lemon juice until smooth and fully incorporated.
- Make Batter: Pour the wet ingredients into the dry ingredients and mix thoroughly until you have a smooth lemon batter.
- Whisk Egg Whites: In a clean bowl, add a pinch of salt to the egg whites and whisk until soft peaks form, creating a light meringue.
- Fold Egg Whites: Gently fold the whipped egg whites into the lemon batter carefully to retain the airy texture.
- Pour Batter and Add Water: Transfer the batter into the prepared baking dish. Slowly pour the boiling water over the back of a spoon onto the batter to create the self-saucing effect – the batter will look watery but will bake into sauce.
- Bake: Place in the oven and bake for 35–40 minutes, or until the top is golden and springy to touch, and the bottom is deliciously saucy.
- Rest and Serve: Allow the pudding to rest for a few minutes. Serve it warm, dusted with powdered sugar, and optionally accompanied by vanilla ice cream or whipped cream.
Notes
- Serve warm for the best flavor and texture experience.
- Add a scoop of vanilla ice cream or a dollop of whipped cream to complement the tangy lemon sauce.
- The boiling water poured on the batter forms the characteristic self-saucing lemon sauce underneath the sponge.
