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
Scale
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.
