This delightful Jamie Oliver Self-Saucing Lemon Pudding is the perfect dessert for lemon lovers. With its light, spongy top and a tangy, creamy lemon sauce hidden underneath, it’s a showstopper that’s surprisingly simple to make. Using just a handful of common ingredients, this comforting pudding is ideal for impressing guests or enjoying as a family treat.
This Jamie Oliver Self Saucing Lemon Pudding Recipe Is From Happy Days with the Naked Chef Cookbook.
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💛 Why You Should Give This Self Saucing Lemon Pudding Recipe A Chance
- Sweet and Tangy Flavor: The mix of lemon zest and juice gives a perfect blend of sweet and tangy that tastes refreshing.
- Light and Fluffy Texture: Whipping the egg whites makes the pudding airy and fluffy, giving it a great texture.
- Self-Saucing Surprise: The pudding creates its sauce as it bakes, adding a delicious surprise to every bite.
- Easy to Make: This recipe is simple with clear steps and common ingredients, making it easy even for beginners.
- Great for Any Occasion: This pudding is perfect for family dinners, celebrations, or just treating yourself.
🍋 Jamie Oliver Self Saucing Lemon Pudding Ingredients
- 55 g (1/4 cup) butter, plus extra for greasing
- 115 g (1/2 cup) sugar
- 1 lemon (zest and juice, about 3 tablespoons juice)
- 2 large free-range eggs
- 55 g (1/2 cup) self-raising flour
- 285 ml (1 1/4 cups) milk
🥮 How To Make Jamie Oliver Self Saucing Lemon Pudding
- Preheat the oven: Preheat the oven to 200ºC/400ºF/gas 6.
- Cream butter and sugar: Put the butter and sugar in a mixing bowl, grate in the lemon zest, and cream together until pale and fluffy.
- Add egg yolks and flour: Separate the eggs, then add the egg yolks and flour gradually, beating in each addition to avoid lumps.
- Mix in milk and lemon juice: Add the milk and 3 tablespoons of freshly squeezed lemon juice, and mix well.
- Whisk egg whites: In a separate clean, dry bowl, whisk the egg whites until stiff peaks form. Gently fold them into the rest of the mixture, taking care not to deflate the egg whites.
- Prepare baking dish: Pour the mixture into a buttered ovenproof dish (about 1.5 liters or 1.5 quarts). Stand the dish in a roasting tin filled with water about one-third up the sides of the dish.
- Bake: Bake in your preheated oven for about 45 minutes, until the top is set and spongy and it has a nice golden color.
- Serve: Serve the pudding warm, and pair it with a dollop of cream or a scoop of vanilla ice cream.
💭 Recipe Tips
- Use Fresh Lemons: Always use fresh lemons for both the zest and juice to ensure the best flavor. Bottled lemon juice won’t give the same fresh taste.
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps them mix more evenly and creates a smoother batter.
- Fold Gently: When folding the egg whites into the batter, do it gently. This keeps the air in the egg whites, making your pudding light and fluffy.
- Water Bath: Don’t skip the water bath. It helps cook the pudding evenly and keeps it from drying out. Make sure the water in the roasting tin reaches about one-third up the sides of the dish.
- Check Doneness: The pudding is done when the top is golden and set, but it should still have a slightly wobbly center. This ensures the sauce underneath is perfect.
🍨 What To Serve With Self Saucing Lemon Pudding?
Self Saucing Lemon Pudding goes well with vanilla ice cream, fresh berries, whipped cream, or a dusting of powdered sugar. It also can be served alongside a drizzle of raspberry sauce, a sprinkle of toasted almonds, a spoonful of lemon curd, or a garnish of mint leaves.
🎚 How To Store Leftovers Self Saucing Lemon Pudding?
- Refrigerate: Store the pudding in an airtight container in the fridge for up to 3 days. Reheat before serving.
- Freeze: Allow the pudding to cool completely. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Self Saucing Lemon Pudding?
- In The Oven: Preheat the oven to 180°C/350°F. Place the pudding in an oven-safe dish and cover with foil. Heat for 15-20 minutes until warm.
- In The Microwave: Place a portion of the pudding in a microwave-safe dish. Heat on medium power for 1-2 minutes, checking and stirring halfway through.
FAQs
Can I Substitute Self-raising Flour With All-purpose Flour?
Yes, you can. For every cup of self-raising flour, use 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
How Do I Know When The Pudding Is Done?
It’s done when the top is golden and set, but the center is a bit wobbly. This means the sauce underneath is perfect.
Can I Make This Pudding In Advance?
Yes, you can. Make it a day ahead, keep it in the fridge, and reheat it in the oven before serving.
Why Is My Pudding Not Fluffy?
Ensure you gently fold in the egg whites to keep the air in the batter. Over-mixing can cause the pudding to become dense.
How Can I Stop The Pudding From Drying Out?
Use the water bath as in the recipe to keep the pudding moist.
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Jamie Oliver Self Saucing Lemon Pudding Nutrition Facts
- Calories: 371
- Fat: 17.3g
- Saturated Fat: 9.6g
- Sugars: 35.1g
- Protein: 8.3g
- Carbohydrates: 45.2g
Jamie Oliver Self Saucing Lemon Pudding
Description
Jamie Oliver Self Saucing Lemon Pudding is made with butter, sugar, lemon zest, lemon juice, free-range eggs, self-raising flour, and milk. This easy Self Saucing Lemon Pudding recipe creates a light and fluffy dessert that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200ºC/400ºF/gas 6.
- Cream butter and sugar: Put the butter and sugar in a mixing bowl, grate in the lemon zest, and cream together until pale and fluffy.
- Add egg yolks and flour: Separate the eggs, then add the egg yolks and flour gradually, beating in each addition to avoid lumps.
- Mix in milk and lemon juice: Add the milk and 3 tablespoons of freshly squeezed lemon juice, and mix well.
- Whisk egg whites: In a separate clean, dry bowl, whisk the egg whites until stiff peaks form. Gently fold them into the rest of the mixture, taking care not to deflate the egg whites.
- Prepare baking dish: Pour the mixture into a buttered ovenproof dish (about 1.5 liters or 1.5 quarts). Stand the dish in a roasting tin filled with water about one-third up the sides of the dish.
- Bake: Bake in your preheated oven for about 45 minutes, until the top is set and spongy and it has a nice golden color.
- Serve: Serve the pudding warm, and pair it with a dollop of cream or a scoop of vanilla ice cream.
Notes
- Use Fresh Lemons: Always use fresh lemons for both the zest and juice to ensure the best flavor. Bottled lemon juice won’t give the same fresh taste.
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps them mix more evenly and creates a smoother batter.
- Fold Gently: When folding the egg whites into the batter, do it gently. This keeps the air in the egg whites, making your pudding light and fluffy.
- Water Bath: Don’t skip the water bath. It helps cook the pudding evenly and keeps it from drying out. Make sure the water in the roasting tin reaches about one-third up the sides of the dish.
- Check Doneness: The pudding is done when the top is golden and set, but it should still have a slightly wobbly center. This ensures the sauce underneath is perfect.