Jamie Oliver Self-Saucing Lemon Pudding

Jamie Oliver’s Self-Saucing Lemon Pudding is the ultimate comfort dessert, offering a perfect balance of zesty and creamy flavors. This delightful treat features a light, airy sponge on top and a luscious, tangy lemon sauce that forms magically underneath during baking. It’s an indulgent, yet easy-to-make dessert that will wow your family or guests. Perfect for a cozy weekend treat or when you’re craving something sweet, this recipe is a must-try for lemon lovers!

Why You’ll Love This Recipe

This dessert is a dream come true for those who love citrus desserts. The self-saucing technique is both simple and clever, creating an irresistible combination of textures: a soft, golden sponge on top and a rich, creamy lemon sauce beneath. It’s easy to prepare, even for beginners, and delivers big flavors with minimal effort. Whether you’re entertaining guests or enjoying a quiet night in, this pudding is the perfect sweet ending to any meal.

Ingredients

For the Pudding:

55g (1/4 cup) butter, plus extra for greasing
115g (1/2 cup) sugar
1 lemon (zest and about 3 tablespoons juice)
2 large free-range eggs
55g (1/2 cup) self-raising flour
285ml (1 1/4 cups) milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat and Prep: Preheat your oven to 200ºC (400ºF or gas 6). Grease a 1.5-liter ovenproof dish with butter.
Cream the Butter and Sugar: In a mixing bowl, combine the butter and sugar. Grate in the lemon zest and beat until the mixture is pale and fluffy.
Add Egg Yolks and Flour: Separate your eggs. Add the yolks to the bowl one at a time, mixing well after each. Gradually sift in the self-raising flour to avoid lumps, then beat until smooth.
Add Lemon Juice and Milk: Pour in the lemon juice and milk, and mix everything thoroughly. The batter will be runny, which is exactly what you want.
Whisk the Egg Whites: In a separate bowl, whisk the egg whites to stiff peaks. Gently fold them into the lemon mixture with a large spoon or spatula, keeping the air in the mixture.
Bake in a Water Bath: Pour the batter into the greased dish. Place the dish in a larger roasting tin and add boiling water to the tin, filling it one-third up the side of the pudding dish. Bake for 45 minutes, until the top is golden and the center has a slight wobble.
Serve: Serve warm with a dollop of cream or a scoop of vanilla ice cream. Enjoy the hidden lemon sauce beneath the sponge!

Servings and Timing

Servings: This recipe yields approximately 6 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Add More Citrus: For an extra punch of citrus flavor, try adding orange zest or a bit of lime juice along with the lemon.
Vegan Version: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free butter and milk.
Top with Berries: Add fresh berries on top before serving for a burst of color and extra flavor.
Chocolate Twist: Drizzle melted dark chocolate over the top of the pudding before serving for a decadent touch.

Storage/Reheating

Storage: Store any leftover pudding in an airtight container in the fridge for up to 2 days. The lemon sauce may thicken a bit when chilled.
Reheating: Reheat the pudding gently in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10 minutes. It’s best served warm.

FAQs

Can I make this pudding ahead of time?

While the pudding is best enjoyed fresh, you can prepare it the day before and reheat it gently before serving.

Can I use a different type of flour?

This recipe calls for self-raising flour, but if you don’t have it on hand, you can substitute all-purpose flour and add 1 1/2 teaspoons of baking powder.

How do I know when the pudding is done?

The top of the pudding should be golden and slightly firm, with the center having a slight wobble. It will firm up as it cools.

Can I use dairy-free alternatives?

Yes, you can use dairy-free butter and plant-based milk for a dairy-free version of this pudding.

How do I make sure the sauce forms properly?

The batter will be quite runny, but that’s exactly how it should be. The water bath and slow baking allow the sauce to form at the bottom.

Can I freeze the pudding?

While this pudding is best served fresh, you can freeze it after baking. To reheat, allow it to thaw overnight in the fridge, then bake or microwave until heated through.

Can I add more lemon juice for a tangier flavor?

Yes, feel free to increase the lemon juice to your taste. Just be cautious not to add too much, as it might affect the consistency of the batter.

What’s the best way to serve this pudding?

This pudding is perfect served warm with a dollop of whipped cream or a scoop of vanilla ice cream. You can also top it with fresh fruit like raspberries or strawberries for added freshness.

How do I store the leftover pudding?

Leftover pudding can be stored in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed within that time frame for the best texture.

Can I bake this pudding in a different-sized dish?

Yes, if you don’t have a 1.5-liter ovenproof dish, you can use a different size. Just be sure to adjust the baking time if needed, as a smaller dish might bake faster and a larger dish might take longer.

Conclusion

Jamie Oliver’s Self-Saucing Lemon Pudding is the perfect dessert for any lemon lover. It’s light, tangy, and sweet, with a magical sauce that forms during baking. Easy to make and full of flavor, it’s an ideal treat for any occasion, whether it’s a cozy night in or a special dinner with friends. You’ll love the combination of the fluffy sponge and creamy lemon sauce, making this dessert an unforgettable experience!

Jamie Oliver Self-Saucing Lemon Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Jamie Oliver’s Self-Saucing Lemon Pudding is a delightful dessert with a soft, golden sponge and a tangy lemon sauce that forms beneath during baking. It’s a simple, comforting treat that’s perfect for lemon lovers.

Author: Amy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegetarian

Ingredients

55g (1/4 cup) butter, plus extra for greasing

115g (1/2 cup) sugar

1 lemon (zest and about 3 tablespoons juice)

2 large free-range eggs

55g (1/2 cup) self-raising flour

285ml (1 1/4 cups) milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prep: Preheat your oven to 200ºC (400ºF or gas 6). Grease a 1.5-liter ovenproof dish with butter.
Cream the Butter and Sugar: In a mixing bowl, combine the butter and sugar. Grate in the lemon zest and beat until the mixture is pale and fluffy.
Add Egg Yolks and Flour: Separate your eggs. Add the yolks to the bowl one at a time, mixing well after each. Gradually sift in the self-raising flour to avoid lumps, then beat until smooth.
Add Lemon Juice and Milk: Pour in the lemon juice and milk, and mix everything thoroughly. The batter will be runny, which is exactly what you want.
Whisk the Egg Whites: In a separate bowl, whisk the egg whites to stiff peaks. Gently fold them into the lemon mixture with a large spoon or spatula, keeping the air in the mixture.
Bake in a Water Bath: Pour the batter into the greased dish. Place the dish in a larger roasting tin and add boiling water to the tin, filling it one-third up the side of the pudding dish. Bake for 45 minutes, until the top is golden and the center has a slight wobble.
Serve: Serve warm with a dollop of cream or a scoop of vanilla ice cream. Enjoy the hidden lemon sauce beneath the sponge!