Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
- In a large bowl, sift together the flour, sugar, baking powder, and salt to combine well.
- In another bowl, whisk together the eggs, milk, melted butter, lemon zest, and lemon juice until everything is well integrated.
- Gradually add the wet mixture to the dry ingredients, folding them together gently until the mixture is smooth.
- Pour the batter into the prepared baking dish and spread it into an even layer.
- In a separate bowl, mix the 1/2 cup of caster sugar with the boiling water until the sugar is completely dissolved.
- Carefully pour the boiling sugar water over the batter without stirring.
- Bake for 35 to 40 minutes, or until the top is set, golden, and a skewer inserted in the cake comes out clean.
- Serve warm, allowing diners to enjoy the luscious lemon sauce formed underneath, perhaps with a dollop of cream or a scoop of ice cream.
Best ways to enjoy it
Lemon Self Saucing Pudding shines on its own, but there are plenty of ways to elevate the experience. Enjoy it directly from the dish with a sprinkle of additional lemon zest for a pop of color and flavor, or serve it warm with a scoop of vanilla ice cream or freshly whipped cream on the side. A sprig of mint adds a lovely touch for presentation and freshness.
Keeping leftovers fresh
If you have leftovers (which is rare, trust me!), allow the pudding to cool completely before storing. Place it in an airtight container in the refrigerator, where it will last for up to 3 days. You can reheat individual portions in the microwave or cover and warm it gently in the oven. Always ensure food is stored properly to minimize the risk of spoilage.
Pro chef tips
- Use fresh lemons: Freshly squeezed lemon juice and zest are key to achieving the brightest flavor. Avoid bottled alternatives if possible.
- Don’t skip the boiling water: Pouring boiling water over the batter is essential; it creates the delicious sauce that makes this dish unique.
- Serve immediately: This pudding is best enjoyed warm and fresh out of the oven, as the sauce can thicken upon cooling.
Creative twists
Want to give your Lemon Self Saucing Pudding a bit of flair? Consider incorporating alternative flavors or ingredients. You might add a teaspoon of vanilla extract for depth, or replace lemon zest with orange or lime zest for a citrus twist. For a touch of decadence, fold in some blueberries or raspberries into the batter before baking.
FAQs
How long does it take to prepare?
The total time from mixing to baking is about 10-15 minutes for preparation, followed by 35-40 minutes of baking time.
Can I make this pudding gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend to keep this dish celiac-friendly without losing its delightful texture.
Can I freeze Lemon Self Saucing Pudding?
While it’s best served fresh, you can freeze the unbaked batter in a suitable container for up to a month. Just thaw it in the refrigerator overnight before baking.
Is there a dairy-free variation?
Yes, you can replace the milk with a dairy-free alternative, such as almond milk or oat milk, and use a plant-based butter substitute.
Enjoy testing your skills with this amazing dessert—it’s hard to beat that warm, gooey lemon sauce nestled beneath a light cake!
