Jamie Oliver Self Saucing Lemon Pudding

A bright, tangy dessert that bakes itself into two layers: a soft, fluffy sponge on top with a hidden, lemony sauce underneath. It’s like kitchen magic in a bowl! Warm, comforting, and incredibly simple, this pudding is perfect for impressing guests or indulging in a lively scoop of zest with ease.

Want recipes like this delivered straight to your inbox? Subscribe now to get delightful desserts and simple baking tricks you’ll love.

Why You’ll Love This Recipe
Effortless Elegance – It feels fancy but is basically “batter + bake”
Built-in Sauce – No need to stir in anything extra; as it cooks, it naturally forms a tangy lemon sauce below the sponge
Bright & Comforting – Uplifting lemon flavor meets warm pudding feels—perfect any day
Minimal Ingredients – You’re likely to have everything at home already
Serves a Crowd – This pudding generously serves 6; make it in individual ramekins for a charming presentation

Ingredients You’ll Need

For the Batter & Sauce:
55 g unsalted butter (plus extra for greasing)
115 g caster (or granulated) sugar
Zest of 1 lemon
Juice of 1 lemon, about 3 tbsp
2–3 large free‑range eggs, separated
55 g self‑raising flour
285 ml whole milk

Optional for Serving:
Vanilla ice cream or whipped cream
Fresh berries or mint for garnish

Tools You’ll Need
Mixing bowls
Electric mixer or whisk
Grater
Ovenproof dish (~1.5 L capacity)
Deep roasting tin (for water bath)

Step-by-Step Instructions

Step 1: Prep
Preheat oven to 200°C / 400°F / gas 6
Butter your ovenproof dish thoroughly to prevent sticking

Step 2: Cream Butter & Sugar
In a large bowl, cream butter with sugar and lemon zest until pale and fluffy (3–4 minutes)

Step 3: Build the Batter
Separate eggs. Beat egg yolks into butter mixture one at a time
Add flour and mix gently until smooth
Pour in milk and lemon juice. Mix until batter is slightly pourable and smooth

Step 4: Whip Egg Whites
In a clean bowl, whisk egg whites until stiff peaks form

Step 5: Fold & Layer
Gently fold the egg whites into the batter in thirds, retaining as much air as possible

Step 6: Water Bath Setup
Pour batter into buttered dish
Place dish into a roasting tin and pour warm water around it until reaching one-third the height of the dish

Step 7: Bake
Bake for 45 minutes until the top is golden and springy, with a slight wobble

Step 8: Rest & Serve
Let rest for 5 minutes
Spoon into bowls, revealing the sauce beneath. Serve with ice cream, cream, or berries

Tips for Success
Use fresh lemon – zest and juice make all the difference
Whip egg whites to stiff peaks – this gives the pudding lift
Fold gently – maintain airiness
Use warm water for the bath – ensures even baking
Look for golden top with wobble – don’t overbake or the sauce will dry out

Serving Suggestions
With vanilla ice cream – creamy and cold vs. warm and tangy
Dollop of whipped cream – soft contrast to pudding texture
Top with fresh berries – enhances citrus freshness
Dust with powdered sugar and zest – elegant presentation

Make-Ahead & Storage
Prep ahead: batter can rest in fridge for 2 hours before baking
Refrigerate leftovers up to 3 days
Reheat single portions gently in microwave
Freezing not recommended – sauce texture is lost

Frequently Asked Questions

Can I use bottled lemon juice?
Fresh is best for flavor and zest, but bottled can work in a pinch

Why is the water bath essential?
Ensures the sponge bakes gently while sauce forms beneath

How do I know it’s done?
Top should be golden and springy with a bit of wobble in the center

Final Thoughts
Jamie Oliver’s Self Saucing Lemon Pudding is the perfect dessert when you want to impress without stress. Fluffy sponge, zesty lemon sauce, and warm comfort in every bite—it’s a timeless treat that brings joy to the table. Make it once and it’ll become a go-to favorite.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 6
Cuisine: British

Nutritional Information (Per Serving):
Calories: 210 | Fat: 9 g | Carbohydrates: 28 g | Protein: 5 g | Sugar: 20 g

Print