by: Lina

Lemon Self-Saucing Pudding

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Lemon Self-Saucing Pudding

Let me tell you, there’s something downright magical about lemon self-saucing pudding. It’s like the sunniest little hug in dessert form! The moment you take it out of the oven, you get this warm, tangy lemon cake on top, and then—wait for it—a luscious, syrupy sauce bubbles up beneath. Growing up, my family treated this pudding like liquid gold; no fancy plating needed because everyone just dug right in with spoons, happy and sticky. Honestly, the mix of zesty lemon and sweet sauce hits that perfect spot between fresh and indulgent. If you love a comforting dessert with a little zing, you’re going to adore this one as much as I do.

Quick Facts

  • Yield: Serves 6
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes

Ingredients

For the Main Dish:

  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 3 tbsp unsalted butter, melted
  • 1 large egg
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice

For the Sauce:

  • 1 cup boiling water
  • 2/3 cup granulated sugar
  • 1/4 cup fresh lemon juice

How I Make It

Step 1:

First, preheat your oven to 350°F and grab a 1.5-quart baking dish. In a bowl, whisk together the flour, sugar, baking powder, and salt. Don’t skip the salt here—it really balances the sweetness!

Step 2:

In another bowl, mix the milk, melted butter, egg, lemon zest, and lemon juice until smooth. Pour this wet mixture into the dry ingredients and gently stir until just combined—don’t over-mix, or the pudding might get dense.

Step 3:

Pour the batter into your prepared baking dish and smooth it out evenly.

Step 4:

In a small bowl, combine the sugar and lemon juice for the sauce. After that’s well mixed, carefully pour the boiling water over the batter in the baking dish; it might look odd at first, but that’s exactly what will make the sauce form.

Step 5:

Pop it into the oven and bake for about 35 minutes. The top should be set and golden, and you’ll see the sauce bubbling at the edges.

Step 6:

Let the pudding cool for a few minutes before serving so the sauce thickens slightly. Then grab a big spoon and dive in!

Variations & Tips

  • For an extra lemon punch, add 1 tsp lemon extract to the batter.
  • Swap fresh lemon juice for lime juice to switch up the citrus flavor.
  • Add a handful of fresh blueberries for a juicy surprise.
  • Use coconut milk instead of dairy milk for a subtle tropical twist.
  • Make it gluten-free by using a 1:1 gluten-free baking flour blend.
  • If your sauce seems too runny, let the pudding rest longer before serving—it thickens as it cools.

How I Like to Serve It

This pudding is perfect warm with a scoop of vanilla ice cream or a dollop of whipped cream—especially on a chilly evening when you need a bright pick-me-up. It’s also delightful served at brunch with fresh berries on the side, or make it part of a cozy weekend dessert spread with friends and family.

Notes

  • Store leftovers covered in the fridge for up to 3 days; reheat gently in the microwave.
  • You can substitute unsalted butter with melted coconut oil for a dairy-free version.

Closing: This lemon self-saucing pudding is one of those recipes that hits the sweet spot every time, making it an absolute favorite when you want a simple yet special dessert.


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