Description

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.

Want recipes like this delivered straight to your inbox? Subscribe now to get the best homestyle dessert ideas you’ll love.

Ingredients

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

Cook Mode Prevent your screen from going dark

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

Notes

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

Prep Time: 10 minutes
Cuisine: British / Comfort Dessert