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Self-Saucing Lemon Pudding Recipe

Ingredients for people

  • Unsalted butter : 75 g
  • Caster sugar : 100 g
  • Egg yolk(s) : 3 whole
  • Egg white(s) : 3 whole
  • Caster sugar : 75 g
  • Plain flour : 75 g
  • Baking powder : 5 g
  • Semi-skimmed milk : 200 ml
  • Lemon(s) : 4 whole

  • To line the mould(s)
  • Unsalted butter : 30 g
  • Plain flour : 25 g
Method
  • 1

    Pre-heat the oven to 180'C.

  • 2

    Melt 30g of butter. Butter large, oven-proof coffee cups, ramequins or individual pudding moulds. Set aside until needed.

  • 3

    Zest and juice the lemons, and set aside until needed.

  • 4

    Cream 75g of butter with 100g caster sugar. The mixture will look rather lumpy, and not quite fluffy.

  • 5

    Whisk in each egg yolk completely before adding the next one.

  • 6

    Stir the baking powder and plain flour together.

  • 7

    Alternating between the flour, lemon juice and zest, and milk, gently fold into the butter mix in three parts.

  • 8

    In a separate bowl, whisk the remaing caster sugar and egg whites until the stiff peak stage.

  • 9

    Fold the egg whites into the batter. Do not worry if the batter looks curdled or split.

  • 10

    Divide the batter into the prepared moulds, and bake until the tops are evenly golden brown, about 20 minutes.

  • 11

    Unmould onto serving plates, and serve immediately. Alternatively, serve in the baking dish.

Chef's tip

«This pudding can be baked in a larger baking dish and served straight from the dish.»

This dessert is a little bit of a mystery: a lumpy batter goes into the oven, and a moreish sponge comes out. To top it off, when the pudding is unmolded, a lovely sauce has miraculously formed under a thin layer of cake.

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(2 votes)

  • Preparation  15mins
  • Cooking time  25mins
  • Rest time  0h

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