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Jamie Oliver Self Saucing Lemon Pudding

Zesty Jamie Oliver Self Saucing Lemon Pudding You’ll Love

This Jamie Oliver Self Saucing Lemon Pudding combines a fluffy sponge with a gooey lemon sauce; a delightful and quick dessert to enjoy.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: British
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 55 g Butter Adds richness and moisture; substitute with margarine for a dairy-free option.
  • 115 g Sugar Provides sweetness and structure; consider using brown sugar for a deeper flavor.
  • 1 Lemon Infuses the dessert with tartness; fresh lemons are crucial—avoid bottled juice for the best results.
  • 2 large Eggs Contribute to texture, structure, and leavening; opting for free-range ensures better taste and quality.
  • 55 g Self-Raising Flour Provides structure and rise to the pudding; you can use all-purpose flour with added baking powder (1½ tsp per cup) as a substitute.
  • 285 ml Milk Combines with other ingredients to form batter and creates the sauce; dairy alternatives like almond milk work well too.
Optional Toppings
  • Whipped Cream Adds a luxurious touch and balances the tartness of the lemon; a must for serving!
  • Vanilla Ice Cream Offers a creamy contrast to the zingy lemon flavor, enhancing your dessert experience.

Equipment

  • mixing bowl
  • Hand mixer
  • Ovenproof dish
  • Roasting tin
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200ºC (400ºF) or gas mark 6. Grease a medium-sized ovenproof dish with butter.
  2. In a mixing bowl, combine softened butter and granulated sugar. Beat together for about 3–5 minutes until pale and fluffy. Add grated lemon zest.
  3. Separate the egg yolks from the whites. Gradually add yolks into the creamed mixture, blending well. Sift in the flour and mix until incorporated.
  4. Pour in the milk and lemon juice, stirring until the batter becomes smooth and runny. Ensure there are no lumps.
  5. Whisk egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter, preserving their fluffiness.
  6. Pour the batter into the greased dish, smooth the top, and place it inside a roasting tin. Fill the roasting tin with boiling water to one-third up the sides of the pudding dish.
  7. Bake for 40–45 minutes until the top is golden with a slight wobble in the center.
  8. Allow to cool for a few minutes before serving warm with whipped cream or vanilla ice cream.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 150mgPotassium: 150mgSugar: 20gVitamin A: 400IUVitamin C: 15mgCalcium: 120mgIron: 1mg

Notes

This pudding is best enjoyed fresh. Use room temperature ingredients for better mixing and texture, and always serve warm for optimal experience.

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