Step-by-step instructions
Let’s dive into the preparation of this delightful dessert. Follow these easy directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish to prevent sticking.
- Sift together in a large bowl the flour, sugar, baking powder, and salt until well mixed.
- In another bowl, whisk together the eggs, milk, melted butter, lemon zest, and lemon juice until completely combined.
- Combine the mixtures by gently folding the wet ingredients into the dry ingredients. Mix until smooth but be careful not to over-mix.
- Pour the batter into your greased baking dish, spreading it evenly across the base.
- In a separate bowl, mix 1/2 cup caster sugar with the boiling water until fully dissolved. Carefully pour this golden syrup over the batter—do not stir!
- Bake for 35-40 minutes, until the top is set and golden. A skewer inserted into the cake should come out clean.
- Serve warm with the luscious lemon sauce that forms underneath, and consider pairing it with cream or ice cream for that extra indulgence.
Best ways to enjoy it
The beauty of Lemon Self Saucing Pudding is that it is delicious on its own, yet it can also be dressed up in several ways:
- Plating: Scoop out the pudding and serve it in individual bowls, making sure to drizzle plenty of the lemon sauce over each portion.
- Pairings: A dollop of whipped cream or a scoop of vanilla ice cream beautifully complements the citrus flavors.
- Garnishing: For a final touch, sprinkle some fresh mint or additional lemon zest on top to enhance the presentation and flavor.
Keeping leftovers fresh
If you find yourself with any leftovers, don’t worry! Storing this pudding is quite straightforward:
- Refrigerate: Allow the pudding to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to three days.
- Reheat: When you’re ready to enjoy it again, simply warm individual portions in the microwave for about 20-30 seconds or until heated through.
- Freezing: While it’s best enjoyed fresh, you can freeze leftover pudding for up to a month. Thaw in the refrigerator before reheating.
Helpful cooking tips
To ensure your Lemon Self Saucing Pudding turns out perfectly every time, consider these tips:
- Fresh Ingredients: Use fresh lemon juice and zest for the brightest flavor. Bottled lemon juice won’t yield the same zestiness.
- Room Temperature Eggs: Bringing your eggs to room temperature can help create a fluffier batter.
- Don’t Skimp on the Baking Time: Make sure to fully bake the pudding; underbaked pudding may not set correctly, affecting both texture and taste.
Creative twists
Feeling adventurous? Here are some fun variations to try with your Lemon Self Saucing Pudding:
- Herbal Infusions: Consider adding fresh lavender or basil to the batter for a unique twist on flavors.
- Different Citruses: Swap out lemons for oranges or limes for a different citrus experience.
- Fruit Add-ins: Fold in some blueberries or raspberries to the batter for a scrumptious berry-lemon combo.
Common questions
How long does it take to prepare and bake?
The total time needed for this recipe is about 1 hour, including around 15 minutes for prep and 35-40 minutes in the oven.
Can I substitute the milk for a dairy-free option?
Absolutely! Almond milk or oat milk works well as alternatives, allowing you to create a delicious dairy-free version without sacrificing flavor.
Is it safe to eat leftovers?
Yes, as long as the pudding has been stored properly in the refrigerator. Make sure to consume it within three days for optimal freshness and taste.
With its balance of sweet and tangy notes, this Lemon Self Saucing Pudding is a wonderfully nostalgic dessert that’s sure to win over anyone who tries it. Give it a whirl; your taste buds will thank you!
