I remember the first time I tried Jamie Oliver’s Self Saucing Lemon Pudding. I was in my tiny kitchen on a rainy Sunday afternoon. I wanted something comforting, simple, but with a little twist. As I stirred the batter, the smell of fresh lemon filled the air. By the time I dug my spoon into the warm pudding and the tangy sauce oozed over, I knew I had discovered a little magic.
- This pudding is more than dessert.
- It’s about simple ingredients turning into something extraordinary.
- Perfect for rainy days or whenever you need a sweet hug from your oven.
Jamie Oliver’s Self Saucing Lemon Pudding Recipe
Jamie calls this dessert a "self-saucing" pudding because, as it cooks, the batter rises while the lemon sauce forms underneath. That moment when you cut into it and the sauce flows out? Pure joy.
- Sweet, tangy, and indulgent all at once.
- No need to make a separate sauce.
- Takes under an hour from start to finish.
Ingredients Needed
I still remember the first time I bought the ingredients. Lemons were bright and juicy, eggs were fresh from the farmer’s market, and I felt like a kid again, excited for dessert.
You’ll need:
- 125g butter, softened
- 125g caster sugar
- 2 large eggs
- 125g self-raising flour
- Zest of 1 large lemon
- 2 tablespoons milk
- Juice of 1 large lemon
- 250ml boiling water
- 3 tablespoons caster sugar (for the sauce)
- Optional: whipped cream or vanilla ice cream to serve
How To Make Jamie Oliver’s Self Saucing Lemon Pudding
I’ll never forget the first time I poured the boiling water over the batter. It fizzed and bubbled like a mini science experiment. The smell of lemon rising from the oven made waiting for it almost unbearable.
- Preheat your oven to 180°C/350°F.
- Grease a baking dish.
- Cream butter and sugar together until fluffy.
- Beat in eggs one at a time.
- Fold in flour, lemon zest, and milk.
- Spread the batter evenly in the dish.
- Mix lemon juice with 250ml boiling water and 3 tablespoons sugar.
- Pour carefully over the batter.
- Bake for 35-40 minutes until golden and risen.
- Let it rest for 5 minutes before serving.
Ingredient Science Spotlight
I love explaining why this pudding works. The first time I did, my friends looked at me like I was a wizard.
- Butter and sugar: Creaming incorporates air, making the cake fluffy.
- Eggs: Bind the batter and add richness.
- Self-raising flour: Already contains leavening so the pudding rises without extra effort.
- Lemon juice and sugar: React with the heat to create that magical sauce underneath.
- Boiling water: Helps the batter rise on top while the sauce forms beneath.
It’s chemistry disguised as comfort food.
Expert Tips
I learned some tips the hard way after a few failed attempts.
- Always use fresh lemons for the brightest flavor.
- Don’t overmix once you add the flour. Gentle folding keeps the pudding light.
- Pour the boiling water slowly to avoid disturbing the batter too much.
- Serve immediately for the best gooey sauce effect.
Recipe Variations
I like to experiment. One rainy afternoon I swapped the lemon for orange and it was a revelation.
- Orange zest and juice: A sweeter, warmer citrus twist.
- Lime: For a sharp, tangy version.
- Berry topping: Scatter raspberries or blueberries over the top before baking.
- Chocolate: Add cocoa powder to the batter and a few chocolate chips for a chocolate self-saucing pudding.
Final Words
Every time I make this pudding, I think about how food connects us to memories. It’s simple but special. It’s also forgiving. Even if your first attempt isn’t perfect, it’s always comforting and delicious.
- Easy enough for weeknights.
- Elegant enough for dinner parties.
- Always a crowd-pleaser.
FAQs
What Makes Jamie Oliver’s Self Saucing Lemon Pudding ’self Saucing’?
The batter forms a sauce while baking, creating a rich lemon sauce underneath the sponge.
Can I Make Jamie Oliver’s Self Saucing Lemon Pudding In Advance?
It’s best served fresh, but you can prepare it ahead and reheat gently in the oven.
What Can I Substitute For The Lemon If I Don’t Have Any?
You can try using lime or orange for a different citrus flavor.