Jamie Oliver Self Saucing Lemon Pudding Recipe

Jamie Oliver Self Saucing Lemon Pudding. Oh, this is a dessert that truly sings! If you’re anything like me, you’re probably already familiar with the sheer joy that a self-saucing pudding can bring. There’s something undeniably magical about watching a simple batter transform into a luscious, gooey sauce right before your eyes. And when that sauce is a vibrant, zesty lemon creation, well, that’s pure dessert alchemy. This particular Jamie Oliver self saucing lemon pudding is a firm favourite in my kitchen, and for good reason. It’s wonderfully easy to whip up, requiring minimal fuss but delivering maximum flavour and that irresistible, comforting texture that just makes you feel good. It’s the perfect balance of sweet and tart, a sunshine-in-a-bowl kind of treat that’s guaranteed to impress, whether it’s a weeknight indulgence or a special occasion. Prepare to fall head over heels for this delightful recipe!

this Recipe

Jamie Oliver Self Saucing Lemon Pudding

There are some desserts that just scream comfort and nostalgia, and for me, a self-saucing pudding is right up there. The magic of a self-saucing pudding is in its name – as it bakes, a luscious sauce forms beneath the sponge, creating a divine pairing of light, fluffy cake and a sticky, sweet, and in this case, wonderfully tangy lemon sauce. Jamie Oliver’s take on this classic is brilliant for its simplicity and its bright, zesty flavour. It’s the perfect antidote to a chilly evening or a lovely way to end a hearty meal. This recipe is incredibly straightforward, making it accessible even for novice bakers. Get ready to impress yourself and your loved ones with this delightful creation.

Ingredients:

Get Baking:

Step 1: Prepare Your Pudding Vessel and Preheat the Oven

The first step is to get everything ready so you can move smoothly through the process. You’ll need a suitable baking dish. An ovenproof dish around 20cm x 20cm (8×8 inches) or a similar sized round dish works perfectly. Take your butter and generously grease the inside of this dish. This is crucial to prevent the pudding from sticking and will also help create a lovely golden crust. Pop your oven on to preheat to 180°C (160°C fan/350°F/Gas Mark 4). Having the oven at the correct temperature before the pudding goes in ensures even baking from the start.

Step 2: Create the Delicious Pudding Batter

In a medium-sized bowl, cream together the softened butter and the sugar until you have a pnon-alcoholic ale and fluffy mixture. This is best done with an electric mixer, but a good old-fashioned wooden spoon and some elbow grease will also do the trick. The key here is to incorporate air, which will contribute to the lightness of your pudding. Next, add the zest of your lemon to this mixture. The zest is where all that wonderful fragrant oil resides, so be sure to grate just the yellow part of the peel, avoiding the bitter white pith. Then, crack in your two free-range eggs, one at a time, beating well after each addition. If the mixture looks like it’s starting to curdle, don’t worry, just add a tablespoon of your flour at this stage and mix it in, which will help to bring it back together.

Step 3: Incorporate the Dry and Wet Ingredients

Now it’s time to add your dry ingredients to the butter, sugar, and egg mixture. Sift in the self-raising flour. Sifting helps to aerate the flour and remove any lumps, which again contributes to a lighter pudding texture. Gently fold the flour into the wet ingredients until just combined. Be careful not to overmix at this stage; we’re not developing gluten here, just bringin extractg everything together. In a separate jug or bowl, whisk together your milk and the juice of the lemon. This is where the magic starts to happen for the sauce. Pour this wet mixture into your batter, and gently fold it all together until you have a smooth, lump-free batter. It should be a fairly loose batter, which is exactly what you want for a self-saucing pudding.

Step 4: Assemble the Pudding and Prepare the Sauce

Pour the pudding batter evenly into your prepared, greased baking dish. Now for the saucy secret! In the same bowl you used for the batter (no need to wash it!), add the remaining sugar and the lemon juice you haven’t used yet. Stir this together to make your simple sauce. You should have about 3 tablespoons of lemon juice in total, so if you haven’t used it all in the batter, use the rest now. Carefully and slowly pour this lemon and sugar mixture all over the top of the pudding batter in the baking dish. Don’t stir it in! The beauty of this pudding is that the sauce will naturally sink and form underneath as it bakes. It looks a little odd at first, but trust the process!

Step 5: Bake to Golden Perfection

Place the baking dish carefully into your preheated oven. Bake for approximately 30-35 minutes. You’ll know it’s ready when the top is beautifully golden brown and looks set and springy to the touch. The sides should be pulling away slightly from the dish. Once baked, carefully remove the pudding from the oven. Let it sit for about 5-10 minutes before serving. This resting time allows the sauce to thicken up properly. To serve, spoon the warm pudding into bowls, making sure to scoop up plenty of that gorgeous, sticky lemon sauce from the bottom. It’s absolutely divine served with a dollop of clotted cream, crème fraîche, or a scoop of good quality vanilla ice cream. Enjoy this simple, yet utterly satisfying, burst of citrusy sunshine!

Conclusion:

So there you have it – Jamie Oliver’s Self Saucing Lemon Pudding! This recipe is an absolute winner because it delivers on so many fronts: it’s incredibly comforting, bursting with bright, zesty lemon flavour, and the magic of that self-saucing element is truly a delight to behold. Imagin extracte a light, fluffy sponge cake emergin extractg from the oven, topped with a luscious, sticky lemon sauce – it’s pure dessert perfection and surprisingly simple to achieve, even for novice bakers.

This delightful pudding is fantastic served warm, straight from the oven. It’s perfect on its own, but for an extra treat, I love to accompany it with a dollop of thick, double cream, a scoop of good quality vanilla ice cream, or even a spoonful of Greek yogurt for a slightly tangier contrast. For those who enjoy experimenting, consider adding a few fresh berries like raspberries or blueberries into the batter for a pop of colour and flavour, or perhaps a hint of finely grated gin extractger for a warming twist. Don’t be afraid to make this Jamie Oliver Self Saucing Lemon Pudding your own!

Frequently Asked Questions:

Can I make this pudding ahead of time?

While it’s best enjoyed fresh, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. However, the self-saucing magic is most pronounced when baked immediately after mixing.

My sauce didn’t form properly. What went wrong?

Ensure you’re using the correct amount of boiling liquid poured over the batter as instructed. If the liquid isn’t hot enough or the pudding isn’t baked long enough, the sauce might not develop as expected. Make sure your oven temperature is accurate too!

Is this pudding very sweet?

The sweetness is balanced by the tartness of the lemon. If you prefer a less sweet dessert, you can slightly reduce the sugar in the batter. However, the sauce relies on the sugar for its luscious texture.

Jamie Oliver Self-Saucing Lemon Pudding

A delightful and easy self-saucing lemon pudding from Jamie Oliver, perfect for a comforting dessert.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
4 servings

Ingredients

• 55 g butter, plus extra for greasing
• 115 g sugar
• 1 lemon, zest and juice (about 3 tablespoons juice)
• 2 large free-range eggs
• 55 g self-raising flour
• 285 ml milk

Instructions

1. Step 1
   Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Lightly grease a 1.5-litre ovenproof dish.
2. Step 2
   In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.
3. Step 3
   Stir in the lemon zest and gradually fold in the self-raising flour. Once combined, gently mix in the milk until you have a smooth batter.
4. Step 4
   Pour the batter into the prepared ovenproof dish. Scatter the lemon juice evenly over the top of the batter.
5. Step 5
   Place the dish in the preheated oven and bake for 30 minutes, or until golden brown and the pudding has risen. The sauce will form underneath.
6. Step 6
   Serve hot, spooning the pudding and its delicious lemon sauce into bowls.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.