We’re right in the thick of pudding season and what better way to use some leftover lemons than with a delicious lemon self-saucing pudding?
A delicious, spongy cake dusted with icing sugar with a river of lemon-infused sauce. It really does make for the perfect scoop and serve dessert to warm a belly AND a LEMON-LOVING HEART.
If family fights erupt over who gets more sauce or a slightly bigger serve, you can always make this dessert in ramekins so everyone gets their own individual pudding – just reduce the cooking time by about 10 minutes and keep an eye on when the cake is cooked through. Easy, peasy, lemon squeezy!
Lemon self-saucing pudding versus lemon delicious
Is a lemon self-saucing pudding the same as a lemon delicious pudding? The short answer is no. To be fair, they’re BOTH delicious but a lemon self-saucing pudding is a lot denser and saucier dessert than its whipped egg white, souffle-like lighter dessert cousin, lemon delicious pudding. You can’t go wrong with either for a flavour bomb though!
Don’t skip the zest!
The lemon zest really is the secret to any good lemon dessert, so it’s vital you don’t leave it out! Give your lemons a good wash and then either use a zester or a super fine grater to zest lemons. What you want is just the outer yellow layer of the skin – stop when you hit the white layer, which will be bitter and not very nice to eat at all. It will smell amazing and just like summer – that’s the beautiful citrus oil being released.
Lemon self-saucing pudding recipe
- 1¼ cup self-raising flour
- ½ cup caster sugar
- 2 medium lemons, zested (rind finely grated)
- ½ cup milk
- 1 egg
- 1 tsp vanilla essence
- 3 tbsp butter, melted and cooled
- Icing sugar to serve
- Cream or ice cream to serve
- ¾ cup caster sugar
- 1 tbsp cornflour
- 1 cup milk
- ½ cup fresh lemon juice
- Preheat the oven to 170°C. Brush a 1-litre ovenproof dish with a little bit of melted butter or spray oil to grease. Place the dish on a baking tray lined with baking paper (just in case it bubbles over).
- Sift the flour into a medium mixing bowl. Add in the sugar and lemon rind and mix together.
- In a bowl or jug, whisk together the milk, egg, vanilla and cooled melted butter in a bowl or jug until combined.
- Add the milk mixture to the dry ingredients and use a wooden spoon to beat until it becomes a smooth batter. Pour the lemon cake batter into the greased dish and use the back of a spoon to smooth the surface over.
- To make the sauce combine the sugar and corn flour in a small bowl and then sprinkle the mixture evenly over the lemon cake batter in the dish. In a small saucepan, combine the milk and lemon juice (it will curdle but don’t worry) and bring to a simmer over medium heat.
- Remove the sauce mixture from the heat, stir and then pour it evenly over the sprinkled sugar and cornflour, pouring it over the back of a spoon so it hits the surface gently.
- Bake the pudding in a preheated oven for 50 minutes or until a golden cake-like topping forms over the top of the lemon sauce and a skewer inserted into the centre of the pudding comes out clean.
- Remove the lemon self-saucing pudding from the oven and let it stand for five minutes for the sauce to thicken. Dust the pudding with icing sugar and serve with ice cream or thickened cream.
NOTE: If making these in ramekins for individual desserts, grease each dish and divide evenly the cake batter, cornflour and sugar sprinkle and lemon and milk mixture between them.
This is a tweaked lemon self-saucing pudding recipe, originally from Taste.com.au. If you prefer a more tart lemon self-saucing pudding, reduce the sugar and add more lemon to the recipe.
Do you have a favourite pudding besides a lemon self-saucing pudding? OF COURSE, YOU DO! Drop into the comments below, we’d love to hear what it is so we can feature it also!