'Magic' Self Saucing Lemon Pudding
User Reviews
4.5
'Magic' Self Saucing Lemon Pudding
Description
This pudding uses self-raising flour combined with sugar and lemon zest to create a light cake batter, enriched by warm milk mixed with melted butter. The batter is poured into a baking dish, then topped carefully with a hot sauce made from boiling water, sugar, and freshly squeezed lemon juice. During baking, the sauce sinks beneath the cake, creating a self-saucing effect unique to this dessert.
Baking at a moderate temperature until the top is golden and the sauce bubbles around the edges results in a pudding where the cake is soft with a slight crust, and the sauce beneath is tart and liquid. Allowing the dish to rest before serving lets the sauce thicken slightly for better texture. It is traditionally accompanied by a dusting of confectioners' sugar and a scoop of vanilla ice cream, whipped cream, or custard to mellow the tartness.
Attention to using self-raising flour is important for proper rise and texture. While the pudding may appear runny immediately after baking, resting is essential to achieve the right consistency. Variations include gluten-free and vegan adaptations using suitable flour and fat substitutions.
Ingredients
for the cake batter
- 1 cup self-raising flour (NOT self-rising flour: If you don't have self-raising flour mix 2 teaspoons baking powder into 1 cup plain/all-purpose flour)
- ½ cup sugar
- 1 lemon zest only (use the juice in the sauce)
- ½ cup milk warmed
- 2 tablespoons butter (melted and mixed in with the warm milk)
for the sauce
- ¼ cup sugar
- 1 cup water boiling
- ½ cup lemon juice (2 to 3 lemons)
to serve (optional)
- confectioners' sugar for sprinkling
- vanilla ice cream or whipped cream or custard
Instructions
- Pre-heat the oven to 355F / 180C (note this is for a fan oven - if you have a conventional oven increase to 390F/200C). Grease a medium sized high-sided baking dish with butter.
- Mix together the flour, sugar and lemon zest in a medium bowl.
- Pour the milk / butter mixture into the dry ingredients and stir until well combined.
- Empty the batter into the baking dish.
- Mix the sauce ingredients together, then carefully pour over the batter in the baking dish. Bake for about 35 minutes or until the top is golden brown and the sauce starting to bubble around the sides.
- Take out of the oven, then leave for 10 to 15 minutes to allow the sauce to thicken slightly before serving.
- Sprinkle with icing sugar and serve immediately with vanilla ice cream (if you like).
Notes
- This dessert relies on self-raising flour for proper texture; mix baking powder into plain flour if needed.
- Allow the pudding to rest 10-15 minutes after baking to thicken the sauce before serving.
- The pudding tends to be runny when just removed from the oven but firms up on standing.
- Gluten-free and vegan versions can be made using appropriate flour and fat substitutions.
- Serve with vanilla ice cream, whipped cream, or custard to complement the tart lemon flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 68mg | 3% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 26.2mg | 29% |
| Calcium | 46mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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