Jamie Oliver’s Self-Saucing Lemon Pudding is a delightful dessert that creates its own tangy, lemony sauce as it bakes. This pudding has a soft, sponge-like cake on top with a rich lemon sauce underneath, making each spoonful bright and refreshing.
What is Jamie Oliver’s Self-Saucing Lemon Pudding?
Jamie Oliver’s Self-Saucing Lemon Pudding is a zesty, comforting dessert that features a light, fluffy sponge layer on top with a rich, tangy lemon sauce beneath. As it bakes, the batter naturally separates, creating two delicious layers: a soft, airy cake and a luscious, citrusy sauce that pools at the bottom. This pudding is a perfect choice for lemon lovers looking for a simple, refreshing treat with vibrant flavor and a unique texture combination.
Other Popular Recipes
Why You Should Try This Recipe
- Perfect for Lemon Lovers: Packed with fresh lemon flavor.
- Simple to Make: Minimal ingredients and easy preparation.
- Unique Self-Saucing Texture: Bakes into both a cake and sauce.
- Delicious Warm or Cold: Enjoy straight from the oven or chilled.
- Ideal for All Occasions: Great for family dinners, special gatherings, or simply as a weeknight treat.
Ingredients Needed to Make Jamie Oliver’s Self-Saucing Lemon Pudding
- 125g (1/2 cup) Unsalted Butter (melted): Adds richness and keeps the pudding moist.
- 200g (1 cup) Caster Sugar: Sweetens the pudding and balances the tartness of the lemon.
- 3 Large Eggs (separated): Yolks add richness while whipped whites make it light and airy.
- 1 tbsp Lemon Zest: Adds a burst of lemon flavor.
- 150ml (2/3 cup) Fresh Lemon Juice: Creates the tart lemon sauce.
- 125g (1 cup) Self-Raising Flour: Adds structure and a light texture.
- 250ml (1 cup) Milk: Makes the batter creamy and helps create the sauce layer.
Instructions to Make Jamie Oliver’s Self-Saucing Lemon Pudding
Step 1. Preheat the Oven
Preheat your oven to 180°C (350°F). Grease an 8×8-inch baking dish to prevent sticking.
Step 2. Prepare the Lemon Batter
In a large mixing bowl, whisk together the melted butter, caster sugar, and lemon zest until smooth. Add the egg yolks one at a time, beating well after each addition. Pour in the lemon juice and mix until combined.
Step 3. Sift and Add Dry Ingredients
Sift the self-raising flour into the lemon mixture and gently fold until just combined. Gradually add the milk, stirring until you have a smooth, slightly thin batter.
Step 4. Beat the Egg Whites
In a separate bowl, whisk the egg whites until soft peaks form. This helps make the pudding light and airy.
Step 5. Fold in the Egg Whites
Gently fold the beaten egg whites into the batter, taking care not to overmix. The batter should be light and fluffy.
Step 6. Pour into the Baking Dish
Pour the batter into the greased baking dish, smoothing the top with a spatula.
Step 7. Bake the Pudding
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden and slightly firm to the touch. The pudding will have a light cake layer on top and a sauce layer underneath.
Step 8. Cool Slightly and Serve
Allow the pudding to cool for a few minutes before serving. Serve warm, spooning the sauce from the bottom over each serving. Optionally, dust with powdered sugar and garnish with fresh lemon zest.
What Goes Well With Self-Saucing Lemon Pudding
- Vanilla Ice Cream – Adds a creamy contrast.
- Whipped Cream – Lightens and balances the tartness.
- Fresh Berries – Complements the lemon flavor.
- Mint Leaves – Adds a refreshing garnish.
- Dusting of Powdered Sugar – A simple and elegant finishing touch.
Expert Tips for Making the Best Self-Saucing Lemon Pudding
To achieve the best results, follow these tips:
- Use Fresh Lemons – Fresh lemon juice and zest give the best flavor.
- Fold Egg Whites Gently – This helps keep the pudding light and airy.
- Check for Doneness – The top should be golden with a slightly wobbly center.
- Serve Warm – The pudding is best served warm to enjoy the sauce layer.
- Use a Light-Handed Mix – Avoid overmixing to keep the pudding fluffy.
Easy Variations of Jamie Oliver’s Self-Saucing Lemon Pudding
Try these variations to add different flavors:
- Add Orange Zest – For a citrusy twist, add some orange zest along with the lemon.
- Use Coconut Milk – Substitute half the milk with coconut milk for a tropical flavor.
- Add Fresh Ginger – Grate a small amount of ginger for a subtle, spicy note.
- Top with Toasted Coconut – Adds texture and a hint of sweetness.
- Make Mini Puddings – Divide the batter into individual ramekins for single servings.
Best Practices to Store Self-Saucing Lemon Pudding
- Store in the Refrigerator – Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat Before Serving – Gently reheat in the microwave to warm up the sauce layer before serving.
- Avoid Freezing – The pudding does not freeze well due to its saucy texture.
Nutrition Value (per serving)
- Calories: 280
- Carbohydrates: 35g
- Protein: 5g
- Fat: 12g
- Fiber: 1g
- Sugar: 28g
FAQs
Why Did My Self-Saucing Lemon Pudding Turn Out Runny?
Self-saucing lemon pudding should have a saucy layer on the bottom and a sponge layer on top. If it’s overly runny, it might need a few more minutes in the oven. Bake until the top is golden and the center is slightly set, but not completely firm.
Can I Make Self-Saucing Lemon Pudding Ahead of Time?
Yes, you can prepare self-saucing lemon pudding ahead, but it’s best enjoyed fresh from the oven. If making in advance, store it in the refrigerator and reheat individual servings in the microwave for a few seconds to warm up the sauce layer.
Can I Use Bottled Lemon Juice Instead of Fresh Lemon Juice?
For the best flavor, fresh lemon juice is recommended in self-saucing lemon pudding, as it has a brighter, more natural flavor. However, bottled lemon juice can be used in a pinch, but the flavor may not be as vibrant.
What Should I Serve with Self-Saucing Lemon Pudding?
Self-saucing lemon pudding is deliciously served with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries. These toppings add a creamy or fruity contrast to the tangy lemon flavor.
Final Words
Jamie Oliver’s Self-Saucing Lemon Pudding is a perfect blend of light sponge and tangy lemon sauce, ideal for any occasion where you crave a fresh, citrusy dessert. This delightful pudding is sure to be a favorite for lemon lovers. Enjoy each warm, spoonful!
More By British Baking Recipes
Print
Jamie Oliver Self Saucing Lemon Pudding
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Self-Saucing Lemon Pudding is a dessert that combines the light texture of a sponge cake with a tart lemon sauce. As it bakes, the batter separates into two layers: a fluffy cake on top and a luscious, tangy lemon sauce at the bottom. It’s a great dessert for lemon lovers and easy to prepare.
Ingredients
- 125g (1/2 cup) Unsalted Butter (melted): Adds richness and keeps the pudding moist.
- 200g (1 cup) Caster Sugar: Sweetens the pudding and balances the tartness of the lemon.
- 3 Large Eggs (separated): Yolks add richness while whipped whites make it light and airy.
- 1 tbsp Lemon Zest: Adds a burst of lemon flavor.
- 150ml (2/3 cup) Fresh Lemon Juice: Creates the tart lemon sauce.
- 125g (1 cup) Self-Raising Flour: Adds structure and a light texture.
- 250ml (1 cup) Milk: Makes the batter creamy and helps create the sauce layer.
Instructions
Step 1. Preheat the Oven
Preheat your oven to 180°C (350°F). Grease an 8×8-inch baking dish to prevent sticking.
Step 2. Prepare the Lemon Batter
In a large mixing bowl, whisk together the melted butter, caster sugar, and lemon zest until smooth. Add the egg yolks one at a time, beating well after each addition. Pour in the lemon juice and mix until combined.
Step 3. Sift and Add Dry Ingredients
Sift the self-raising flour into the lemon mixture and gently fold until just combined. Gradually add the milk, stirring until you have a smooth, slightly thin batter.
Step 4. Beat the Egg Whites
In a separate bowl, whisk the egg whites until soft peaks form. This helps make the pudding light and airy.
Step 5. Fold in the Egg Whites
Gently fold the beaten egg whites into the batter, taking care not to overmix. The batter should be light and fluffy.
Step 6. Pour into the Baking Dish
Pour the batter into the greased baking dish, smoothing the top with a spatula.
Step 7. Bake the Pudding
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden and slightly firm to the touch. The pudding will have a light cake layer on top and a sauce layer underneath.
Step 8. Cool Slightly and Serve
Allow the pudding to cool for a few minutes before serving. Serve warm, spooning the sauce from the bottom over each serving. Optionally, dust with powdered sugar and garnish with fresh lemon zest.
