Jamie Oliver Self Saucing Lemon Pudding

This comforting Lemon Pudding recipe, inspired by Jamie Oliver’s love of homey desserts, combines tangy citrus and fluffy sponge in a single pot. It’s designed to create its own sweet lemon sauce as it bakes—true self-saucing magic! Perfect for cozy evenings or weekend treats.
Want delightful recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Cleverly Simple – Pudding and sauce bake together in one dish, saving time and cleanup.
Bright & Tangy – Fresh lemon brings a lively flavor that balances sweetness.
Warm & Comforting – Ideal for serving alongside vanilla ice cream or cream.
Versatile – Easy to adapt with different citrus or add berries.
Crowd‑Pleaser – A family favorite that satisfies any sweet craving.

Ingredients You’ll Need
For the Pudding Batter:
1 cup (125 g) all‑purpose flour
1 tsp baking powder
½ tsp salt
½ cup (100 g) granulated sugar
Zest of 2 lemons
1 large egg
½ cup (120 ml) milk
3 tbsp melted butter (or vegetable oil)
1 tsp vanilla extract

For the Sauce:
1 cup (200 g) granulated sugar
1 cup (240 ml) boiling water
Juice of 2 lemons (about ¼ cup or 60 ml)
2 tbsp cornstarch (optional for a thicker sauce)

For Serving (Optional):
Vanilla ice cream or whipped cream
A light dusting of powdered sugar
Extra lemon zest

Tools You’ll Need
Mixing bowls
Whisk
9×9‑inch baking dish (or similar ovenproof pan)
Grater for lemon zest
Citrus juicer (optional)
Saucepan (if using cornstarch)

Step-by-Step Instructions
Step 1: Prep & Preheat

1. Preheat your oven to 350 °F (175 °C).
2. Lightly grease your baking dish with butter or non‑stick spray.

Step 2: Make the Batter
3. In a bowl, whisk together flour, baking powder, salt, sugar, and lemon zest.
4. In a separate bowl, mix the egg, milk, melted butter (or oil), and vanilla.
5. Pour wet ingredients into dry, whisk gently until smooth—don’t overmix.

Step 3: Bake the Batter
6. Pour the batter into your greased baking dish.
7. Bake for 10 minutes to set the sponge lightly—this helps the self-saucing process.

Step 4: Add the Sauce
8. Meanwhile, in a bowl combine sugar and cornstarch (if using).
9. Add boiling water and lemon juice, stir until sugar dissolves.
10. Carefully pour the hot sauce evenly over the partially baked sponge.

Step 5: Bake Again
11. Return the dish to the oven and bake another 20–25 minutes, until the sponge is golden and a sauce pools underneath.

Step 6: Serve Warm
12. Let it cool for 5–10 minutes—this helps the sauce settle.
13. Scoop into bowls and serve with ice cream or cream, dust with powdered sugar, and garnish with lemon zest for a bright finish.

Tips for Perfect Self‑Saucing Pudding
Use fresh lemons for the best citrus flavor; bottled juice lacks vibrancy.
Pre‑baking the sponge allows the sauce to form beneath—it really works!
Want thicker sauce? Mix cornstarch with a bit of cold water before adding to sauce mix.
Reheat leftovers by microwaving gently—top with extra sauce or cream.

Variations & Add‑Ins
Orange version: Swap lemons for oranges or leave zest as lemon and juice as orange for a mellow twist.
Berry boost: Scatter fresh raspberries or blueberries over the batter before the sauce goes on—adds freshness and color.
Ginger twist: Add ½ tsp ground ginger or thin slivers for a warm, spicy accent.
Citrus combo: Use lime or grapefruit juice for a unique zing.

Serving Suggestions
Classic with vanilla ice cream—contrast cold cream with warm pudding.
Drizzle warm custard sauce (store‑bought or homemade) for extra richness.
For a brunch treat, pair with freshly brewed tea and scones.

How to Store & Reheat
Storing:
Cover leftover pudding tightly with plastic or foil. Refrigerate up to 3 days.
You can freeze portions (cool completely first); thaw overnight in fridge.

Reheating:
Microwave on low until warmed through—check every 20 seconds to avoid overheating.
Oven option: bake at 300 °F (150 °C) for 10 minutes or until hot; cover to prevent drying.

Frequently Asked Questions

1. Can I bake this in muffin tins?
   Yes—bake the batter for 8 minutes, add sauce, then bake another 12–15 minutes.
2. Is this gluten‑free?
   Substitute an all‑purpose gluten‑free flour blend, but check baking powder is gluten‑free too.
3. Can I use margarine instead of butter?
   Yes, melted margarine works fine.
4. What if I don’t pre‑bake the batter?
   Without pre‑baking, the sponge may stay soggy and the sauce may not form properly.
5. Can I reduce sugar?
   You can slightly cut sugar in the sponge, but sugar in sauce is crucial for the right sweetness and texture.

Final Thoughts
Jamie Oliver’s Self‑Saucing Lemon Pudding is a wonderful mix of bright citrus flavor and cozy, warm comfort. It’s simple, clever, and adaptable—everything you want in an easy dessert. Whether you enjoy it with ice cream, cream, or custard, its one‑dish charm makes it a go‑to for family-filled evenings or casual get-togethers.
Try this recipe out and let me know how it turned out! Don’t forget to leave a rating or review and share your version with us—I’d love to see your creative twists!
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Cuisine: British‑inspired comfort

Nutritional Information (Per Serving):
Calories: ~320 | Protein: 5 g | Carbohydrates: 50 g | Fat: 12 g | Fiber: 1 g | Sodium: 180 mg

Print