Oh friends, I am so glad you’re here today because I get to share one of my all-time favorite comfort desserts: Lemon Self-Saucing Pudding. If you’ve never made one before, prepare for a little kitchen magic—fluffy, sponge-like cake on top with a silky, tangy lemon sauce hiding underneath. It’s like the dessert equivalent of finding a secret compartment in a jewelry box… but better, because you can eat it!
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Overview of Recipe Content
What it is & where it fits:
This is the perfect after-dinner treat for spring and summer evenings, though I’ve been known to make it in the dead of winter just to chase away the blues. The lemon brightness works beautifully after a heavy meal.
Why you’ll love it:
- It’s a one-batter wonder—the magic sauce forms all by itself while baking.
- Just the right balance of sweet and tangy.
- Comforting yet light enough to enjoy any time of year.
Taste:
The top is soft and spongy with a hint of caramelized edges, while the sauce is bright, lemony, and just the right amount of tart.
Health/Nutritional benefits:
Lemons are a great source of vitamin C and antioxidants, and this pudding can be made with less sugar if you prefer.
Ingredients (Serves 4–6):
- 60 g unsalted butter, softened
- 3/4 cup (165 g) caster sugar
- 2 tsp finely grated lemon zest
- 2 eggs, separated
- 1 cup (250 ml) milk
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 cup (75 g) self-raising flour
- Pinch of salt
Tools Needed:
- Electric mixer or whisk
- Medium mixing bowls
- Baking dish (about 1.5 L capacity)
- Zester and juicer
Suggested substitutions & additions:
- Swap self-raising flour for plain flour + 1 ½ tsp baking powder.
- Add ½ tsp vanilla extract for a hint of sweetness.
- Top with fresh berries for color and extra flavor.
How to Make Lemon Self-Saucing Pudding
- Preheat the oven to 180°C (350°F). Lightly butter your baking dish.
- Cream the butter, sugar, and lemon zest until pale and fluffy. This releases all those fragrant lemon oils—heavenly!
- Add the egg yolks one at a time, beating well after each addition.
- Stir in the milk and lemon juice—don’t panic if it looks a little curdled; that’s exactly what we want for the magic sauce later.
- Sift in the flour and salt, folding gently until combined.
- Beat the egg whites in a separate bowl until soft peaks form, then fold gently into the batter.
- Pour into your prepared dish and place the dish in a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of your pudding dish.
- Bake for 35–40 minutes until the top is golden and set but there’s a soft wobble in the middle.
- Serve warm, spooning the sauce from the bottom over each serving.
What to Serve with Lemon Self-Saucing Pudding
- A dollop of whipped cream or a scoop of vanilla ice cream.
- Fresh raspberries or blueberries for a pop of color.
- A dusting of powdered sugar for presentation.
Tips for Making It Perfect
- Use fresh lemon juice—bottled just doesn’t have the same zing.
- Don’t overbake, or you’ll lose too much sauce.
- Serve immediately for maximum sauciness.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat gently in the microwave—though the sauce will thicken slightly.
- Not ideal for freezing, as the texture can change.
General Information
This dessert has its roots in the classic British self-saucing puddings, beloved for their clever layering trick during baking. Lemon versions are especially popular in Australia and New Zealand.
Frequently Asked Questions
1. Can I make it ahead?
Yes, but it’s best served fresh. You can prepare the batter ahead and bake just before serving.
2. Can I double the recipe?
Absolutely—just use a larger baking dish and extend the baking time slightly.
3. Can I make it gluten-free?
Yes, use a good gluten-free self-raising flour blend.
Conclusion
If sunshine could be served in a bowl, it would taste like this Lemon Self-Saucing Pudding. Zingy, sweet, and irresistibly comforting—this one’s bound to become a favorite.
If you love lemony desserts, you’ll also adore my Lemon Drizzle Loaf Cake and No-Bake Lemon Cheesecake.
Interactive Elements
Tried this recipe? Leave a comment and star rating below! Share your creation on Pinterest and tag me @poulefrecipe so I can see your beautiful pudding.
Nutritional Information (per serving, based on 6 servings)
| Calories | Protein | Carbs | Sugar | Fat | Saturated Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 280 | 5g | 39g | 28g | 12g | 7g | 1g | 150mg |
Irresistibly Tangy Lemon Self-Saucing Pudding You’ll Want to Make Tonight!
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A light, fluffy sponge pudding with a tangy lemon sauce hiding underneath—comforting yet refreshingly citrusy.
Ingredients
60 g unsalted butter, softened
3/4 cup (165 g) caster sugar
2 tsp finely grated lemon zest
2 eggs, separated
1 cup (250 ml) milk
1/4 cup (60 ml) fresh lemon juice
1/2 cup (75 g) self-raising flour
Pinch of salt
Instructions
1. Preheat oven to 180°C (350°F). Lightly butter baking dish.
2. Cream butter, sugar, and lemon zest until pale and fluffy.
3. Add egg yolks one at a time, beating well after each.
4. Stir in milk and lemon juice.
5. Sift in flour and salt, folding gently.
6. Beat egg whites until soft peaks form, fold into batter.
7. Pour into dish, place in larger roasting pan with hot water halfway up sides.
8. Bake 35–40 minutes until golden and set but slightly wobbly.
9. Serve warm with sauce from the bottom spooned over.
Notes
Best served fresh from the oven for maximum sauce.
Use fresh lemon juice for the best flavor.
Add a few fresh berries before serving for color and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British, Australian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 28
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 39
- Fiber: 1
- Protein: 5
