Lemon Self Saucing Pudding

Everyone’s back yard lemon tree is now producing a plentiful supply of deliciously tart lemons and we are all looking for great recipes to showcase the lovely bright citrus flavour.

I love the zingy taste of lemon, so refreshing. It reminds me of Italy in summer. We visited Italy while on a Mediterranean Cruise a few years ago and we loved the lemon growing region of the Amalfi Coast. We enjoyed a beautiful tour of this area walking around exploring, eating the local food, sampling limoncello and searching out the cutest souvenirs- invariably lemon themed.

One day we had lunch high up on a cliff under grape vines with a fantastic bay view. The next day we lunched in a medieval village square by the wharf in one of the cute towns of Cinque de Terre- we enjoyed Trofie pasta with Ligurian basil pesto. It must have been the most delicious pasta I have ever tasted!

My Take on the Recipe

I absolutely love anything lemony, especially when it’s warm, sweet, and served with ice cream, yoghurt, or custard. There’s just nothing quite like it.

This pudding bakes into a lovely, light sponge with a rich, lemony sauce underneath. It’s not overly sweet, which I like. I did double the lemon zest in both the sponge and the sauce because I enjoy a strong lemon flavour — but only do that if you’re really keen on a bold lemon hit.

I used the juice from three lemons — two that I’d already zested, plus one extra. It gave a good balance of tang without being too sharp.

To add the liquid, I found it easier to pour it gently over the back of a spoon held just above the pudding. This helps the sauce settle more evenly without disturbing the batter too much.

It might seem strange to pour boiling water over cake batter, but it works like magic. Once baked, the sponge rises to the top and turns a soft golden colour, while the sauce forms underneath. A lovely dessert that’s simple and satisfying.

Recipe

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

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Lemon Self-Saucing Pudding

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Difficulty: easy
• Rating: ★★★★★
• Print

A warm, zesty dessert featuring a soft sponge atop a luscious lemon sauce.

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Tips:
• For extra lemon flavour, add more zest to the batter and sauce.
• Pour the lemon mixture gently over the back of a spoon to avoid disturbing the batter.
• Best served warm with cream, ice cream, or custard.

Recipe Credit:

• Australia’s Best Recipes

Ingredients

Pudding:
• 1 cup self-raising flour
• ½ cup caster sugar
• 1 tsp grated lemon rind
• 2 Tbsp melted butter
• ½ tsp vanilla extract
• ½ cup milk

Sauce:

• ⅓ cup caster sugar
• 1 tsp grated lemon rind
• 1 cup boiling water
• ½ cup lemon juice

Directions

1. Preparation: Preheat oven to 180°C (350°F).
2. Mix Dry Ingredients: In a bowl, sift flour and a pinch of salt. Add caster sugar and lemon rind, and mix.
3. Add Wet Ingredients: Stir in melted butter, vanilla, and milk until smooth.
4. Pour Batter: Pour into a greased ovenproof dish with deep sides.
5. Add Sauce Toppings: Sprinkle the sugar and lemon rind for the sauce over the top.
6. Pour Sauce: Mix boiling water and lemon juice, and pour gently over the back of a spoon onto the batter.
7. Bake: Bake for 30–40 minutes, until golden and just set.
8. Rest: Let stand a few minutes before serving.

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Nutrition

Per Serving: 350 calories; 7 g fat; 65 g carbohydrates; 4 g protein; 50 mg cholesterol; 200 mg sodium.

This one’s a keeper—hope it finds a home in your recipe book too. – ♡ Janet