lemon pudding dessert

Easy to make and ready in less than an hour, this Self Saucing Lemon Pudding is light and fluffy lemon sponge, with a surprise, thick lemon sauce. With a bright, tangy flavour from real lemons, this pudding recipe is for every lemon lover.

Self Saucing Lemon Pudding

baking powder

salt

white granulated sugar

unsalted butter, melted ((¼ cup / ½ stick))

lemon juice ((notes))

lemon zest ((notes))

milk ((125 milliliters))

lemon juice ((80 milliliters))

cornflour (cornstarch)

water

Icing (powdered) sugar

Thick dollop cream cream

Preheat your oven to 180C / 350F / 160C fan. Grease 6-8 cup capacity casserole or pie dish with butter.

Get some water boiling in the kettle.

Zest the lemons, then juice them and set aside.

In a bowl, whisk together the flour, baking powder and salt. Set aside.

In a separate bowl using an electric beater or by hand, beat together the melted butter and sugar until well combined.

Add the egg and beat well, scraping down the sides of the bowl as necessary until it’s a pastel yellow colour.

Using a spatula now, stir through the tablespoon of lemon juice and zest.

Gently stir in one third of the flour mixture, until just combined.

Add half of the milk, Mix gently again. Continue – flour, milk, flour – stirring each time until only just combined. Don’t overmix or the cake may turn out dense.

Pour the batter into your prepared pie dish

FOR THE CAKE BATTER

In a small jug mix the ⅓ cup of lemon juice and cornflour until fully combined. Add the boiling water and stir. Set aside.

Sprinkle the ⅓ cup of sugar in an even layer over the top of the cake batter.

With an upturned dessert or soup spoon in one hand, slowly dribble the boiling water &amp; lemon juice over it, moving it around so the water is dribbled evenly over the whole cake (see notes)

Bake the pudding for 32-35 minutes. The top should look dry, cracked and starting to turn golden and a toothpick inserted (just into the cake portion) should come out with just a sticky crumb or two attached.

Let the pudding sit for 10 minutes before serving. Dust with icing (powdered) sugar and serve with warm custard, cream, dollop cream or ice cream.

FOR THE LEMON SAUCE

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Self Saucing Lemon Pudding

The most viewed lemon pudding dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine