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Classic Lemon Self-Saucing Pudding

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Classic lemon self-saucing pudding combines a light, tender lemon sponge with a warm, tangy sauce that forms underneath as it bakes. Served warm, it is a comforting citrus dessert that’s especially delicious with vanilla ice cream or whipped cream.

Ingredients

  • All-purpose flour
  • Baking powder
  • Granulated sugar
  • Salt
  • Unsalted butter, melted
  • Milk
  • Large egg
  • Fresh lemon juice
  • Finely grated lemon zest
  • Vanilla extract
  • Granulated sugar, for the lemon sauce
  • Cornstarch
  • Fresh lemon juice, for the lemon sauce
  • Hot water
  • Extra lemon zest, optional
  • Powdered sugar, optional for serving
  • Vanilla ice cream, optional for serving
  • Whipped cream, optional for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish and place it on a baking sheet to catch any sauce that bubbles over.
  2. Combine the all-purpose flour, baking powder, granulated sugar, and a small pinch of salt in a large bowl.
  3. In a separate bowl, whisk together the melted butter, milk, egg, fresh lemon juice, lemon zest, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently stir just until a smooth batter forms. Avoid overmixing.
  5. Spread the batter evenly in the prepared baking dish.
  6. For the self-saucing layer, combine the granulated sugar and cornstarch, then sprinkle the mixture evenly over the batter.
  7. Combine the additional lemon juice with the hot water and carefully pour it evenly over the pudding. Do not stir the liquid into the batter.
  8. Bake for 35–40 minutes, until the top is puffed and golden and the sponge is set while a lemon sauce remains underneath.
  9. Let the pudding rest for 5–10 minutes before serving.
  10. Spoon the warm pudding into bowls, making sure each serving includes some of the lemon sauce from the bottom. Serve with powdered sugar, vanilla ice cream, or whipped cream if desired.

Notes

  • Do not stir the hot lemon-water mixture into the batter; keeping the layers separate allows the sauce to form underneath during baking.
  • Add extra lemon zest for a more intense citrus flavor.
  • Replace a small amount of lemon juice with lime juice for a sharper citrus variation.
  • Fresh blueberries or raspberries can be scattered over the batter before adding the sauce ingredients.
  • Add shredded coconut to the batter for extra texture and a subtle tropical flavor.
  • This pudding is best served warm shortly after baking, while the sauce is still flowing.
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat individual servings in the microwave for 20–30 seconds at a time. Add a teaspoon or two of water if needed to loosen the sauce.

Nutrition

Find it online: https://thefamilycooking.com/classic-lemon-self-saucing-pudding/