Jamie Oliver Self Saucing Lemon Pudding

Sink your spoon into this wonderfully tangy and comforting Self‑Saucing Lemon Pudding, inspired by Jamie Oliver’s approachable, rustic desserts. Imagine a soft, lemony sponge layer with a delicate citrus sauce bubbling underneath—no fancy techniques required, just classic flavors and pure pudding joy.

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Why You’ll Love This Recipe
Effortless Elegance – A show‑stopper dessert that practically makes itself
Tangy & Sweet Harmony – Refreshing lemon zest meets a sweet “sauce” that forms during baking
One‑Bowl Simplicity – Minimal mixing and one baking dish—easy to prep and clean up
Comfort Food with a Twist – Warm, cozy, yet brightened with zesty citrus
Flexible Serving Options – Perfect on its own or topped with cream, ice cream, or berries

Ingredients You’ll Need

For the Lemon Sponge:
200 g (1 cup) self‑raising flour
150 g (¾ cup) granulated sugar
1 tbsp finely grated lemon zest (from 1–2 large lemons)
½ tsp fine salt
2 large eggs, at room temperature
120 ml (½ cup) milk, warmed
60 g (¼ cup) unsalted butter, melted and slightly cooled

For the Syrupy Lemon Sauce:
250 ml (1 cup) boiling water
120 g (½ cup) granulated sugar (sprinkled over the batter)
Juice of 2 lemons (about 4 tbsp or 60 ml)

Optional Toppings:
Fresh berries (e.g. raspberries or blueberries)
A dollop of whipped cream or vanilla ice cream
A dusting of icing sugar or extra lemon zest

Tools You’ll Need
Large mixing bowl
Whisk or wooden spoon
20 × 20 cm (8 × 8 in) square baking dish or shallow pie dish
Zester
Measuring cups/spoons
Oven (preheated to 180 °C / 350 °F)

Step‑by‑Step Instructions

Step 1: Prepare & Preheat
Preheat your oven to 180 °C (350 °F)
Grease your baking dish lightly or line with parchment paper

Step 2: Mix Dry Ingredients
In a bowl, whisk together the self‑raising flour, sugar, lemon zest, and salt

Step 3: Add Wet Ingredients
Beat in the eggs, then pour in the warm milk and melted butter
Mix until just combined; don’t over‑beat—the batter should be thick and smooth

Step 4: Transfer to Baking Dish
Spread the batter evenly in the prepared dish; gently smooth the top

Step 5: Add Topping Sugar
Evenly sprinkle ½ cup (120 g) sugar over the batter layer

Step 6: Bake for the Crust
Bake uncovered for 15 minutes. The sponge should begin to set and form a smooth top

Step 7: Create the Sauce
While baking, mix boiling water with lemon juice in a pouring jug
After 15 minutes, remove the pudding from the oven and pour this mixture evenly across the hot sponge—you’ll see the sauce begin to seep through

Step 8: Final Bake
Return to the oven and bake for another 15 minutes, until the top is golden and the sponge’s surface is slightly firm when touched

Step 9: Rest & Serve
Let it sit for 5 minutes so the sauce settles
Serve warm in squares or scooped bowls, topped with berries, a dust of icing sugar, or a scoop of ice cream or cream

Tips for Perfect Lemon Pudding
Use fresh lemons: The zest and juice should be bright and aromatic
Mind the sugar tweak: For a brighter sauce, reduce the topping sugar; for more sweetness, leave as is
Test for doneness: The center should wiggle slightly—not gooey, but not dry
Make ahead: Prep and bake ahead, then reheat gently through the oven (150 °C / 300 °F for 10 min) before serving
Variations: Swap in lime or orange zest/juice for a citrus twist or sprinkle in poppy seeds for texture

Serving Suggestions
Cream or Ice Cream – Vanilla ice cream mellows the tang and adds luxury
Fresh Berries – Raspberries, blueberries, or strawberries add freshness and color
Simple Dusting – A light icing sugar or lemon zest atop each serving enhances the presentation
Warmed with Juice – Spoon extra lemon syrup from the baking dish onto each plate
For Dessert Buffets – Cut into squares and serve alongside biscuits or other desserts

Storage & Reheating
Store: Refrigerate leftovers covered for up to 3 days; sauce may thicken in fridge
Reheat: Warm in a 150 °C (300 °F) oven for 10–12 minutes or microwave until heated through. If sauce has thickened, spoon a little hot water or lemon juice before reheating

Frequently Asked Questions

Can I use all-purpose flour?
Yes—add 1½ tsp baking powder to replace rising power and sift into the dry mix

What if I don’t have self‑raising flour?
Use plain flour with added baking powder as above

Can I halve the recipe?
Yes—use a 15 × 15 cm (6 × 6 in) dish and halve all ingredients

Is it gluten-free?
Use a gluten-free self‑raising blend; make sure other ingredients are certified GF

How long does it keep?
Best on day one; leftovers stay tasty for up to 3 days refrigerated

Final Thoughts
This Self‑Saucing Lemon Pudding is all about balance: the soft sponge, the tangy sweet sauce, and the comforting warmth—all in a single, simple bake. Inspired by Jamie Oliver’s knack for rustic elegance, it’s a dessert that looks special but is easy to pull off, delighting any crowd with minimal effort. Serve it hot or warm as a weeknight finale or weekend treat—you’ll find yourself returning to this lemony pudding time and again.

Prep Time: 10 minutes
Bake Time: 30 minutes total
Total Time: Approx. 40 minutes
Cuisine: British / Comfort Dessert

Nutritional Info (per serving — 1 of 6):
Calories: ~300 kcal | Protein: 4 g | Carbs: 60 g | Fat: 6 g | Sugars: 40 g | Sodium: 200 mg

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