Name: Jamie Oliver Self Saucing Lemon Pudding That Will Wow You
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 55 g Butter (Use unsalted for better salt control.); 115 g Sugar (Can substitute with coconut sugar.); 1 whole Lemon (Zest & about 3 tablespoons juice.); 2 large Eggs (Free-range enhances flavor.); 55 g Self-Raising Flour (All-purpose can be substituted with baking powder.); 285 ml Milk (Whole milk preferred; can use almond milk.)

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As I stood in my kitchen, the scent of zesty lemons wafting through the air, I felt an instant wave of comfort and joy; there’s something undeniably magical about baking a dessert that promises both warmth and nostalgia. Jamie Oliver’s Self Saucing Lemon Pudding encapsulates that feeling perfectly. This British dessert is a delightful blend of a light sponge and a gooey, sweet-tart lemon sauce waiting just below the surface. What I love most about this recipe is its effortless preparation and ability to make any meal feel special. In just a short time, you can create a comforting treat that feels like a warm hug on a plate. Are you ready to transform your dessert experience with this citrus wonder? Let’s dive in!

Why is This Lemon Pudding Irresistible?

Comforting and Nostalgic: This pudding reminds us of childhood treats, delivering the warmth of home-baked love.

Effortless Preparation: With simple steps and common ingredients, it’s a breeze to make, even for beginner bakers.

Gooey Goodness: The luscious lemon sauce beneath a light sponge creates a delightful taste and texture experience.

Versatile Delight: Serve it plain, or elevate with a scoop of vanilla ice cream or whipped cream for a decadent twist.

Quick Baking Time: Ready in just 45 minutes, you can satisfy your sweet tooth without the wait!

Embrace this classic British dessert and create moments of joy with every spoonful. Don’t forget to check out our Serving Suggestions for some scrumptious ideas!

Jamie Oliver Self Saucing Lemon Pudding Ingredients

For the Batter

Butter (55 g / 1/4 cup) – Adds richness and moisture to the pudding; use unsalted butter for better control over salt levels.
Sugar (115 g / 1/2 cup) – Sweetens the pudding and helps achieve a fluffy texture; can substitute with coconut sugar for a lower glycemic index.
Lemon (1 whole; zest & about 3 tablespoons juice) – Provides a fresh, zesty flavor; use fresh lemons for zest and juice to avoid artificial flavors.
Eggs (2 large free-range) – These provide structure and leavening; free-range eggs enhance flavor and texture.
Self-Raising Flour (55 g / 1/2 cup) – Contributes to the sponge’s light texture; all-purpose flour can be used with added baking powder (1½ tsp per cup).
Milk (285 ml / 1 1/4 cups) – Combines with other ingredients to form the batter; whole milk lends more creaminess, and alternatives like almond milk can be used for a dairy-free option.

Step‑by‑Step Instructions for Jamie Oliver Self Saucing Lemon Pudding

Step 1: Preheat Your Oven
Begin by preheating your oven to 200ºC (400ºF) or gas mark 6. While the oven is heating, take a 1.5-liter ovenproof dish and generously grease it with unsalted butter to prevent sticking. This will prepare the vessel for your delightful Jamie Oliver Self Saucing Lemon Pudding, ensuring an easy release after baking.

Step 2: Cream Butter and Sugar
In a mixing bowl, place the 55 g of unsalted butter and 115 g of sugar. Using an electric mixer, beat these together until the mixture is pale and fluffy, which should take about 3-5 minutes. Add the grated zest of your lemon to this creamy mixture, infusing it with a fresh, zesty aroma that gets you excited for the baking ahead.

Step 3: Incorporate Yolks and Flour
Carefully separate the two large eggs, placing the whites in a clean bowl for later. Add the yolks to your butter-sugar mixture one at a time, blending well after each addition. Next, sift 55 g of self-raising flour into the mixture gradually while mixing until the batter becomes smooth. This step will help ensure a light texture in your pudding.

Step 4: Add Milk and Juice
Stir in 285 ml of milk and about 3 tablespoons of freshly squeezed lemon juice to the batter, mixing well until combined. The batter should now be runny and pourable. This mixture’s velvety consistency is crucial for achieving that self-saucing magic in your Jamie Oliver Self Saucing Lemon Pudding.

Step 5: Beat Egg Whites
Now, return to the egg whites you set aside. Using a clean whisk or electric mixer, beat them until they form stiff peaks, which may take 3-4 minutes. This step is key—gently fold the whipped egg whites into the lemon mixture using a spatula to keep your batter airy and fluffy, ensuring a wondrous contrast with the luscious sauce.

Step 6: Prepare for Baking
Pour the airy lemon batter into the greased ovenproof dish, smoothing the top with a spatula. To create a gentle baking environment, place the dish in a roasting tin. Add boiling water to the tin until it reaches about one-third of the way up the dish. This water bath is essential for even cooking and results in a beautifully textured dessert.

Step 7: Bake
Slide the roasting tin into the preheated oven and bake the pudding for 45 minutes. Look for a lovely golden top with a slight wobble in the center to indicate it’s done. This method will yield a crispy sponge atop a sweet, gooey lemon sauce, perfectly embodying the essence of Jamie Oliver Self Saucing Lemon Pudding.

Step 8: Serve
Once baked, remove the pudding from the oven and let it sit for a couple of minutes. Serve warm, and consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its comforting flavors. Get ready to indulge in the delightful taste of this classic British dessert!

How to Store and Freeze Jamie Oliver Self Saucing Lemon Pudding

Room Temperature: Consume fresh if possible; the pudding can be left out for a few hours but is best enjoyed warm for the ultimate experience.

Fridge: Store leftovers in an airtight container for up to 3 days. Note that the lemon sauce may absorb slightly into the sponge over time; simply reheat before serving.

Freezer: Wrap tightly in plastic wrap or foil and freeze for up to 1 month. When ready to enjoy, thaw overnight in the fridge and reheat gently in the oven or microwave.

Reheating: For best results, warm the pudding in a preheated oven at 150ºC (300ºF) for about 10-15 minutes until heated through, ensuring a delightful revisit of the luscious gooeyness of your Jamie Oliver Self Saucing Lemon Pudding.

What to Serve with Jamie Oliver Self Saucing Lemon Pudding

Indulging in a warm slice of self saucing lemon pudding is just the beginning of a delightful meal experience.

Creamy Whipped Cream: A dollop of freshly whipped cream adds a luxurious texture, balancing the tartness of the lemon wonderfully. It’s the classic pairing that never disappoints.
Vanilla Ice Cream: Scoop on some rich vanilla ice cream for a heavenly contrast against the warm, gooey pudding. The creaminess melts into the lemon sauce, making each bite decadent.
Fresh Berries: Brighten your plate with a handful of mixed berries, like strawberries and blueberries. Their natural sweetness and tartness enhance the lemon flavors, creating a fresh twist.
Fruit Salad: A colorful fruit salad of seasonal fruits can provide a refreshing palette cleanser while adding vibrant color to your dessert presentation. The juicy fruits complement the pudding’s richness beautifully.
Mint Tea: A soothing cup of mint tea offers a refreshing finish to your meal. The subtle mint notes contrast the lemon, leaving a light and refreshing aftertaste.
Sparkling Water with Lemon: Enhance the meal’s lemon theme by serving sparkling water with fresh lemon slices. This fizzy touch revitalizes the palate and keeps the meal feeling light.

Enjoy experimenting with these pairings to create a truly unforgettable dessert experience!

Make Ahead Options

These Jamie Oliver Self Saucing Lemon Puddings are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing all the ingredients (except for the egg whites), then cover it tightly with plastic wrap and refrigerate. The egg whites should be whipped and folded in just before baking to maintain the pudding’s airy texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy, simply reheat in the oven for a few minutes until warm, and you’ll have that delightful, gooey lemon sauce ready to wow you once again!

Jamie Oliver Self Saucing Lemon Pudding Variations

Feel free to let your creativity shine with these delightful twists on the classic lemon pudding recipe!

Dairy-Free: Use almond milk and coconut yogurt instead of cow’s milk and butter for a luscious, dairy-free option, maintaining that creamy texture you love.
Citrus Medley: Swap out some lemon juice with lime or orange juice to create a bright and zesty flavor combo. The blend will surprise your taste buds with a refreshing twist!
Lower Sugar: Substitute regular sugar with a natural sweetener like maple syrup or stevia for a lighter, guilt-free dessert that still satisfies your sweet cravings.
Fruit-Enhanced: Fold in fresh berries like blueberries or raspberries into the batter for a fruity surprise hidden beneath the lemony goodness. Each spoonful becomes an explosion of flavor!
Herb Infusion: Add a touch of fresh mint or basil to the lemon juice for a herby twist that beautifully complements the sweetness. It’s a unique flavor profile that will elevate your pudding experience.
Spiced Lemon Delight: Sprinkle some ground ginger or cardamom into the batter for a warm, spiced twist that adds depth to the zesty flavor, making each bite fascinating!
Chocolate Add-In: Stir a handful of dark chocolate chips into the batter for an indulgent variation that makes the lemon pudding decadently rich. Chocolate lovers will rejoice!
Nutty Crunch: Top your pudding with a sprinkle of toasted almonds or hazelnuts just before serving for a delightful crunch that contrasts beautifully with the soft sponge.

Embrace these variations to make Jamie Oliver’s Self Saucing Lemon Pudding your own! You may also want to check out some thoughtful sourcing tips for your ingredients, ensuring you always create a dessert you’ll love.

Tips for the Best Lemon Pudding

Fresh Lemons Always: Use fresh lemons for zest and juice to capture the vibrant flavors in your Jamie Oliver Self Saucing Lemon Pudding.

Room Temperature Eggs: Allow your eggs and other ingredients to come to room temperature before mixing; this helps achieve a smoother batter and better rise.

Gentle Folding: When incorporating the beaten egg whites, fold gently to maintain that airy texture. Overmixing can lead to a denser pudding.

Water Bath Necessity: Do not skip the water bath during baking; it’s crucial for even cooking, ensuring a luscious sauce underneath a fluffy sponge.

Watch for Wobble: Look for a slight wobble in the center of the pudding when it’s done. This indicates a perfectly set pudding with a gooey center!

Jamie Oliver Self Saucing Lemon Pudding Recipe FAQs

How do I choose the right lemons for my pudding?
Absolutely! When selecting lemons, look for ones that are bright yellow, firm to the touch, and free of dark spots or blemishes. Fresh lemons will yield more juice and zest, enhancing the flavor of your Jamie Oliver Self Saucing Lemon Pudding. Aim for lemons that feel heavy for their size—they’re juicier!

Can I store leftovers of the lemon pudding?
You can store this dessert in the fridge! Just place it in an airtight container to keep it fresh for up to 3 days. Keep in mind that the lemon sauce might absorb a bit into the sponge, but you can always reheat it gently in the oven or microwave for a delightful treat!

Is freezing an option for leftover pudding, and how should I do it?
Yes, you can absolutely freeze your Jamie Oliver Self Saucing Lemon Pudding! First, wrap it tightly in plastic wrap or foil, then place it in an airtight container. It can stay frozen for up to 1 month. When you’re ready to enjoy it, simply thaw it overnight in the fridge and reheat gently in the oven at 150ºC (300ºF) for about 10-15 minutes. This way, you’ll retain that gooey, delightful texture!

What should I do if my pudding is too dense?
If your pudding turns out denser than expected, it might be due to overmixing the batter or not properly incorporating the beaten egg whites. The key is to fold the egg whites into the mixture gently to maintain the airy texture. For next time, be sure to watch for that light batter consistency and that the mixture isn’t overworked!

Are there any dietary considerations I should keep in mind?
Very! If you’re watching sugar intake, feel free to substitute regular sugar with coconut sugar for a lower glycemic index. Additionally, for dairy-free options, almond milk or any other plant-based milk can stand in for whole milk. As always, check if anyone has allergies to eggs or gluten, as this recipe includes both.

How do I know when my lemon pudding is done baking?
Keep a close eye on your pudding while it bakes! You’ll want to look for a golden top with a slight wobble in the center. This tells you it’s perfectly set and that gooey lemon sauce is waiting beneath the sponge. If it’s too jiggly, give it a few more minutes—just don’t overbake!