Directions to follow
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish to ensure your pudding comes out smoothly.
- In a large mixing bowl, sift together the all-purpose flour, 1 cup caster sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, lemon zest, and freshly squeezed lemon juice until everything is well combined.
- Slowly add the wet mixture to the dry ingredients, gently folding until the batter is smooth and homogenous.
- Pour the batter into the prepared baking dish, spreading it evenly for consistent baking.
- Combine the remaining 1/2 cup caster sugar with the boiling water in a bowl until fully dissolved.
- Carefully pour the boiling sugar water over the batter—at this point, do not stir.
- Bake for 35-40 minutes, or until the pudding is golden on top and a skewer inserted in the center comes out clean.
- Serve warm, spooning the rich lemon sauce that has formed underneath, and consider pairing it with a scoop of ice cream or a dollop of cream.
Best ways to enjoy it
Lemon Self Saucing Pudding shines in its simplicity. Serve it warm right from the oven with a generous drizzle of the self-created lemon sauce. It pairs wonderfully with a scoop of vanilla ice cream, which complements the tartness perfectly. Alternatively, whipped cream adds a lovely creamy texture that balances the dessert beautifully. For an extra garnish, consider sprinkling some fresh mint leaves or additional lemon zest on top.
Storage and reheating tips
To store leftovers of your delightful pudding, allow it to cool completely, then cover it with plastic wrap or transfer it into an airtight container. It can be stored in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat in the microwave for a few seconds until warmed through. You can also cover it and bake it in the oven at low heat to refresh its texture if you’re in no rush.
Helpful cooking tips
- To ensure a lighter, fluffier pudding, avoid overmixing the batter once you combine the wet and dry ingredients.
- Be cautious when pouring the boiling water; it’s best to do it slowly and from a height to minimize splashes.
- If you don’t have caster sugar, you can easily make your own by blitzing granulated sugar in a blender until it’s a fine powder.
Creative twists
While the classic lemon flavor is divine, don’t hesitate to get adventurous with variations. Try incorporating some lime or orange zest for a citrus medley that brightens the dish in a different way. You could also add poppy seeds for texture or even a dash of vanilla extract to complement the lemon. For a twist on a classic British flavor, serve with a drizzle of custard!
Common questions
How long does it take to prepare this recipe?
The total time for preparation and baking is about an hour, with only about 15 minutes of hands-on time.
Can I use a different type of flour?
You can use gluten-free flour if needed, but the texture may vary slightly from the original recipe.
Is it safe to freeze leftovers?
Yes, you can freeze leftovers! Just be sure to let it cool completely before wrapping it well in freezer-safe packaging. It can last up to 2 months in the freezer.
With its tantalizing flavors and good-for-the-soul warmth, Lemon Self Saucing Pudding is sure to turn any dessert table into a standout affair. Whether you’re reliving childhood memories or creating new ones, this recipe is a guaranteed winner. Enjoy!
