Jamie Oliver Self Saucing Lemon Pudding Recipe
There’s something downright magical about a dessert that transforms itself right before your eyes in the oven—and Jamie Oliver Self Saucing Lemon Pudding does exactly that. From a simple, sunny mixture of everyday ingredients comes a light, fluffy sponge that hides a secret: as it bakes, a luscious, tangy lemon sauce forms underneath. The contrast between the soft cake and the pudding-like sauce below is pure brilliance. Whether you’re serving up a cozy Sunday supper, celebrating spring flavors, or just craving a bright citrusy treat, this classic British pudding is sure to win hearts with every spoonful.
Ingredients You’ll Need
The beauty of Jamie Oliver Self Saucing Lemon Pudding is how it works its magic with a few pantry staples and a couple of lemons. Each ingredient has an important role to play, from the creamy richness of butter to the zingy freshness of lemon. Here’s what you’ll need for pudding perfection:
- Unsalted Butter (55g, plus extra for greasing): Softened butter gives richness and a gorgeous golden crumb.
- Caster Sugar (115g): Finely milled sugar dissolves smoothly, sweetening the pudding and helping the sponge to rise high and light.
- Zest and Juice of 1 Lemon (about 3 tbsp juice): The zest adds fragrant lemon oils and an irresistible tang, while the juice helps create the gooey, saucy layer underneath.
- Large Eggs (2, separated): Yolks add richness and structure to the batter, while whipped whites give the pudding its signature airiness.
- Self-Raising Flour (55g): This flour makes sure your sponge lifts beautifully in the oven without any extra leavening.
- Whole Milk (285ml): Milk ensures the pudding is silky, tender, and that all-important sauce stays creamy.
How to Make Jamie Oliver Self Saucing Lemon Pudding
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 200 °C (400 °F/gas 6), which allows the pudding to rise quickly and the sauce to develop. Generously grease a 1.5‑liter ovenproof baking dish with butter—this ensures your pudding springs easily from the pan, and leaves those lovely golden edges intact.
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large bowl, beat together the softened butter, caster sugar, and fragrant lemon zest until the mixture is pale and airy. This step is all about building in lightness, so don’t rush it! You want a fluffy, creamy base to carry those bright citrus notes through every bite.
Step 3: Add the Egg Yolks
One at a time, beat in the egg yolks, making sure each is fully incorporated before adding the next. This adds structure and richness to the batter, working alongside the butter for that classic, tender crumb you want in Jamie Oliver Self Saucing Lemon Pudding.
Step 4: Mix in Flour, Lemon Juice, and Milk
Sift in the self-raising flour and gently stir until smooth. Then, gradually pour in the whole milk and fresh lemon juice, mixing to create a uniform, pourable batter. At this stage, it may appear a bit thin—don’t worry, this is exactly what lets the dessert become both sponge and sauce as it bakes.
Step 5: Whip and Fold in Egg Whites
In a separate, scrupulously clean bowl, whisk the egg whites until they form stiff, glossy peaks. Gently fold them into the lemon batter in two additions, being careful not to deflate the air you’ve whipped in. This is where you get that ethereal, soufflé-like sponge top that makes Jamie Oliver Self Saucing Lemon Pudding such a showstopper.
Step 6: Bake in a Water Bath
Pour the light-as-air batter into your prepared baking dish. Set the dish inside a larger roasting tin, then pour freshly boiled water into the tin until it comes about one‑third of the way up the sides of the pudding dish. This gentle water bath, or bain-marie, is key for creating the creamy sauce beneath the sponge. Bake for 45 minutes, resisting the urge to open the oven for at least 35 minutes. The top should be golden and give ever so slightly when touched, while the bottom remains pudding-like and jiggly.
Step 7: Rest and Serve
Let your Jamie Oliver Self Saucing Lemon Pudding rest for 5 minutes out of the oven. This short rest lets the sauce settle and makes spooning out generous helpings a dream. Get ready for oohs and ahhs as you reveal that saucy, lemony secret under the sponge!
How to Serve Jamie Oliver Self Saucing Lemon Pudding
Garnishes
For a touch of elegance, dust the top lightly with powdered sugar or add a scattered sprinkle of extra lemon zest. A dollop of vanilla ice cream or billowy whipped cream on the side is always a welcome addition, melting invitingly into the warm lemon sauce.
Side Dishes
Keep the vibe sunny and simple—a crisp, buttery shortbread biscuit is a perfect companion, or serve with fresh raspberries for a color and flavor boost. If you’re hosting, a cup of strong English breakfast tea on the side makes this pudding feel like the star of a proper afternoon treat.
Creative Ways to Present
Show off the self-saucing magic by scooping servings at the table so everyone gets to see the pudding and sauce in one glorious spoonful. Or, bake individual puddings in ramekins for elegant dinner party desserts. For extra drama, serve in pretty glass dishes to reveal the luscious layers of sponge and sauce.
Make Ahead and Storage
Storing Leftovers
If you have any Jamie Oliver Self Saucing Lemon Pudding left (trust me, it disappears fast), cover the dish tightly and store it in the fridge for up to two days. The pudding keeps its soft texture, though the sauce may thicken a little, still staying wonderfully zesty.
Freezing
While best enjoyed fresh, you can freeze cooled leftover pudding in an airtight container for up to one month. Be aware that the texture of the sauce may change slightly, but a gentle reheat will coax back its creamy pudding charm.
Reheating
To revive that just-baked magic, spoon portions into microwave-safe bowls and heat gently in the microwave for 20–30 seconds. Alternatively, cover the whole dish with foil and warm in a moderate oven (about 160 °C) for 10–15 minutes until steaming. The sauce will soften and become luscious again, making your leftovers taste like a fresh batch.
FAQs
Can I use regular flour instead of self-raising flour?
You can use plain (all-purpose) flour if that’s what you have; just add 1 teaspoon of baking powder to achieve the same lift as self-raising flour. Make sure to sift well for the fluffiest sponge.
Why is a water bath so important for Jamie Oliver Self Saucing Lemon Pudding?
The water bath controls the baking temperature and humidity, ensuring the pudding bakes gently. This is the secret behind that luscious lemon sauce forming under the sponge, without overcooking or drying out the dessert.
Do I need to use fresh lemons, or can I use bottled juice?
Fresh lemons are best for both zest and juice—the oils in the zest bring unmatched fragrance, and freshly squeezed juice gives a cleaner, brighter flavor. Bottled juice will work in a pinch, but the character of the pudding shines with the real thing.
Can I make Jamie Oliver Self Saucing Lemon Pudding dairy-free?
Absolutely! Substitute a plant-based butter and your favorite creamy non-dairy milk (like oat or almond). The result won’t disappoint, though the flavor profile may be a touch different.
What’s the best way to get a perfect soufflé top?
Whip the egg whites to stiff, glossy peaks and gently fold them through the batter, keeping as much air in as possible. Handle with care and avoid over-mixing so your pudding bakes up light, airy, and perfectly golden.
Final Thoughts
If you love lemon, light desserts, or a bit of culinary magic, you honestly need to give Jamie Oliver Self Saucing Lemon Pudding a try. It’s a show-stopping, heartwarming treat that looks impressive and disappears in a flash, whether it’s a family Sunday or a special dinner. Grab those lemons—you’re about to make a new favorite!
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Jamie Oliver Self Saucing Lemon Pudding Recipe
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful dessert recipe inspired by Jamie Oliver, this self-saucing lemon pudding combines a zesty, fluffy sponge with a luscious lemon sauce layer underneath. Perfect for a cozy treat or a dinner party finale!
Ingredients
For the pudding:
- 55g unsalted butter, softened (plus extra for greasing)
- 115g caster sugar
- Zest and juice of 1 lemon (about 3 tablespoons juice)
- 2 large eggs (separated)
- 55g self-raising flour
- 285ml whole milk
Instructions
- Preheat the oven: to 200 °C (400 °F/gas 6).
- Prepare the dish: Grease a 1.5‑liter (approximately 6‑cup) ovenproof baking dish.
- Mix the batter: Cream butter, sugar, and lemon zest. Add egg yolks, flour, milk, and lemon juice.
- Whisk egg whites: Until stiff peaks form.
- Combine: Gently fold egg whites into the lemon batter.
- Bake: In a water bath for 45 minutes until golden on top and slightly jiggly underneath.
- Rest: Allow to sit for 5 minutes before serving.
Notes
- The water bath (bain-marie) is essential for the pudding to develop its magical sauce layer underneath the sponge.
- Avoid opening the oven door during the first 35 minutes to prevent sinking.
- Use fresh lemon zest for the best flavor.
- Serve warm, spooning the luscious lemon sauce from the bottom into each portion. Delicious with vanilla ice cream, whipped cream, or dusted with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking (water bath)
- Cuisine: British / Jamie Oliver inspired
Nutrition
- Serving Size: ~1 generous spoonful (1/6 of pudding)
- Calories: 210 kcal
- Sugar: 25g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 85mg
