If you’re a fan of zesty desserts with a soft, comforting texture, this Jamie Oliver Self Saucing Lemon Pudding will blow your mind. It’s got that perfect balance of sweetness and sharp lemon zing, with a golden sponge on top and a dreamy lemony sauce hidden underneath. I made it on a whim for a weekend treat and couldn’t believe how simple it was to whip up something this impressive. (inspired by Jamie Oliver)
Ingredients Needed
- 55 g (1/4 cup) butter, plus extra for greasing
- 115 g (1/2 cup) sugar
- 1 lemon (zest and 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 and Prep:
Start by preheating your oven to 200ºC/400ºF/gas 6. Grease an ovenproof dish (about 1.5 liters or 1.5 quarts) with butter.
Cream and Zest:
In a mixing bowl, combine the butter and sugar. Grate in the lemon zest and beat until the mixture is pale and fluffy—this is where the citrus magic begins.
Mix in Yolks and Flour:
Separate your eggs. Add the yolks to the bowl, one at a time, mixing well after each addition. Sift in the self-raising flour gradually to avoid lumps, and continue to beat until smooth.
Add Lemon Juice and Milk:
Pour in the milk and freshly squeezed lemon juice. Mix everything thoroughly—the batter will be quite runny at this stage, but that’s exactly what you want.
Whisk and Fold:
In a separate clean, dry bowl, whisk the egg whites to stiff peaks. Carefully fold them into the lemon mixture using a large metal spoon or spatula. Work gently to keep all that lovely air in.
Water Bath and Bake:
Pour the batter into the greased dish. Place the dish in a larger roasting tin and fill the tin with boiling water until it comes one-third up the side of your pudding dish. Bake for 45 minutes, or until the top is set and golden with a slight wobble in the center.
Serve:
Serve warm, ideally with cream or a scoop of vanilla ice cream. The hidden lemon sauce underneath makes every spoonful a delight.
Why I Love This Recipe
I made this pudding on a rainy Sunday, and it turned the whole day around. My family couldn’t get enough—especially the gooey, lemony sauce that forms at the bottom. It’s such a clever trick and feels like a bit of magic. Plus, it’s easy enough to pull off even when you’re short on time.
Recipe Tips
- Use Fresh Lemons: Bottled juice won’t cut it—go fresh for the zest and juice.
- Room Temp Ingredients: Helps everything blend beautifully and whip up to the right texture.
- Fold Gently: Be tender with those egg whites to keep your sponge fluffy.
- Don’t Skip the Water Bath: It’s key for even cooking and moist pudding.
- Check for a Wobble: That jiggle means your sauce is still silky underneath.
How To Store This Jamie Oliver Self Saucing Lemon Pudding
At Room Temperature:
Best eaten fresh, but can sit out for a few hours if needed.
In the Fridge:
Store leftovers in an airtight container for up to 3 days. The sauce might absorb into the sponge a bit but it’ll still be tasty.
In the Freezer:
Cool completely, then wrap tightly in plastic and foil. Freeze for up to 1 month. Thaw overnight in the fridge.
Reheating:
Warm in a 180°C/350°F oven for 15–20 minutes (cover with foil), or microwave individual portions for 1–2 minutes on medium power.
Nutrition Facts (per serving)
- Calories: 371
- Carbs: 45.2g
- Protein: 8.3g
- Fat: 17.3g
- Sugar: 35.1g
- Fibre: 0.6g
- Sodium: 146mg
Let’s Answer a Few Questions!
Can I use all-purpose flour instead of self-raising?
Totally! Just add 1½ tsp baking powder and ¼ tsp salt to every cup of plain flour.
How do I know when it’s done?
The top should be golden and spongy, but with a gentle wobble in the center—that’s your sauce!
Can I make it ahead of time?
Yes! Make it a day before and reheat gently in the oven when ready to serve.
Why is mine not fluffy?
You might’ve overmixed when folding in the egg whites—be gentle to keep the air in.
How do I keep it moist?
The water bath is your best friend—don’t skip it!
Try More Recipes:
Jamie Oliver Self Saucing Lemon Pudding
Course: DessertsCuisine: British6
5
minutes45
minutes371
kcalLight, zesty sponge with a hidden lemon sauce—this comforting pudding is pure magic fresh from the oven.
Ingredients
55 g (1/4 cup) butter, plus extra for greasing
115 g (1/2 cup) sugar
1 lemon (zest and about 3 tablespoons juice)
2 large free-range eggs
55 g (1/2 cup) self-raising flour
285 ml (1 1/4 cups) milk
Directions
- Preheat oven to 200ºC/400ºF/gas 6. Grease a 1.5-liter baking dish.
- Cream butter, sugar, and lemon zest until pale.
- Beat in egg yolks and flour gradually.
- Stir in lemon juice and milk.
- Whisk egg whites to stiff peaks, fold into batter.
- Pour into dish, place in water bath.
- Bake 45 minutes until golden and slightly wobbly.
- Serve warm with cream or ice cream.