Print

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.

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

Instructions

  1. Preheat and Prep: Preheat your oven to 200ºC (400ºF or gas 6). Grease a 1.5-liter ovenproof dish with butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Serve warm with a dollop of cream or a scoop of vanilla ice cream. Enjoy the hidden lemon sauce beneath the sponge!

Notes

If you don’t have self-raising flour, substitute with all-purpose flour and add 1 1/2 teaspoons of baking powder.

For a vegan version, use flax eggs, dairy-free butter, and plant-based milk.

Adjust lemon juice to your taste, but be careful not to add too much as it may affect the batter’s consistency.

This pudding can be stored for up to 2 days in the fridge, but it’s best served fresh.

Nutrition

Find it online: https://chocolatecoveredamy.com/jamie-oliver-self-saucing-lemon-pudding/