Self-Saucing Lemon Pudding
A warm, fluffy lemon sponge that magically creates its own silky lemon sauce underneath as it bakes. It’s also known as lemon delicious or lemon pudding cake.
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Ingredients
For the pudding
45 g unsalted butter, melted
Zest of 2 lemons
75 ml fresh lemon juice
120 g caster sugar
30 g plain/all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
240 ml milk
3 egg whites
To serve
Icing sugar
Vanilla ice cream, cream, or crème fraîche
Method
Heat the oven to 180°C (350°F). Generously butter a deep baking dish.
Whisk together the melted butter, lemon zest, lemon juice, sugar, flour, salt, vanilla and egg yolks.
Gradually whisk in the milk until smooth.
In a separate bowl, beat the egg whites to soft peaks.
Gently fold the whites into the lemon mixture in two or three additions. Don’t overmix—you want to retain the air.
Pour into the prepared dish.
Place the dish in a larger roasting pan and carefully add boiling water until it reaches about halfway up the sides.
Bake for 35–45 minutes, until the top is lightly golden and the center still has a slight wobble.
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Carefully remove from the water bath and dust with icing sugar.
Serve warm, with vanilla ice cream or cream.
The magic: during baking, the mixture separates into a light, soufflé-like sponge on top and a silky lemon custard underneath.
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RecipeTin Eats
Tip: Don’t overbake it. The sauce should remain soft and spoonable beneath the golden sponge.
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