Lemon Self Saucing Pudding is a delightful dessert that’s both refreshing and indulgent. I vividly remember the first time I tasted this pudding; the bright citrus flavor combined with the unexpected velvety sauce was a revelation. It’s one of those comforting desserts that feels like a warm hug after a long day. Perfect for family gatherings or weeknight treats, this pudding is a show-stopper that never fails to impress.
Why you’ll love this dish
You’ll be pleasantly surprised at how simple this Lemon Self Saucing Pudding is to whip up, yet the results are nothing short of magical. It’s a budget-friendly dessert that requires just a handful of pantry staples, making it an easy choice for busy home cooks. If you’re looking for something that strikes the right balance between sweet and tangy, this classic recipe is it.
Whether it’s a cozy dinner or an impromptu gathering with friends, this pudding is sure to be a hit. Plus, it’s kid-approved—what’s not to love about a dessert that forms its own rich sauce while baking?
"Absolutely divine! The pudding was soft and fluffy, while the lemon flavor was perfectly balanced. It was a winner at our family dinner!" – A satisfied home cook.
How this recipe comes together
The beauty of this recipe lies in its simplicity and unique baking method. You’ll be creating a batter that transforms into a light cake topped with a luscious lemony sauce as it bakes. Here’s what to expect:
- Mixing & Measuring: Combine your dry ingredients in one bowl and your wet ingredients in another.
- Creating the Batter: Blend the two mixtures gently until smooth.
- Prepare the Sauce: Boil the water with additional sugar and pour it over the batter without mixing.
- Baking: Let the oven work its magic—watch the cake puff up while the sauce settles underneath.
With this step-by-step guide, even novice bakers can shine!
What you’ll need
Gather these items to create your Lemon Self Saucing Pudding:
- 1 cup all-purpose flour
- 1 cup caster sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 1/4 cups boiling water
- 1/2 cup caster sugar (for the sauce)
Feel free to substitute regular sugar for caster sugar if needed, though the finer texture of caster sugar helps with dissolving during baking.
