I remember the first time I made Jamie Oliver’s Self Saucing Lemon Pudding. It was on a rainy Sunday afternoon when I was feeling nostalgic for something comforting and citrusy. The recipe was simple enough, but the results were so much more. The pudding has a magical way of creating its own sauce as it bakes-a perfect balance of tart and sweet. It’s the kind of dessert that feels like it’s been made for you in your grandma’s kitchen, even though it’s so modern and accessible.
Jamie’s recipes have always struck me as ones that make cooking feel approachable, even when you’re not a seasoned chef. His Self Saucing Lemon Pudding is no different. It’s an incredibly satisfying dessert-light, refreshing, and indulgent all at once. If you love citrus desserts like I do, this one will quickly become a go-to.
Jamie Oliver’s Self Saucing Lemon Pudding Recipe
The best part of Jamie’s Self Saucing Lemon Pudding is how it strikes that perfect balance between a zesty, tangy lemon flavor and a creamy, comforting texture. It’s not too sweet, not too tart-just right.
I was a little skeptical at first, thinking it might be overly complicated. But Jamie’s recipe is so straightforward. You mix up a few simple ingredients and pour the batter into a baking dish. Then, the magic happens in the oven: a sauce forms under the pudding while it bakes, making each spoonful feel like an indulgent treat.
Ingredients Needed
To make this lemony delight, here’s what you’ll need:
- Butter: Adds richness and helps create that moist texture.
- Caster sugar: This fine sugar dissolves better, helping create a smoother batter.
- Lemon zest and juice: The star of the show, giving the pudding its refreshing, tangy flavor.
- Self-raising flour: This is key to the light and fluffy texture. If you don’t have it, you can substitute plain flour with a bit of baking powder.
- Eggs: They help bind the ingredients and give structure to the pudding.
- Milk: Creates a silky texture and helps form the sauce at the bottom.
- Boiling water: This creates the sauce magic that forms under the pudding.
When I first made it, I didn’t think the ingredients would do much on their own. But once combined and baked, they work together beautifully.
How To Make Jamie Oliver’s Self Saucing Lemon Pudding
The process is simple yet satisfying, and I’ll walk you through it:
- Preheat the oven to 350°F (180°C).
- Prepare the baking dish by greasing it lightly with butter or oil.
- Make the batter: Cream together the butter and sugar until smooth. Beat in the eggs, followed by the lemon zest and juice. Add the self-raising flour and milk, mixing until smooth.
- Transfer the mixture to the prepared dish and level the surface.
- Make the sauce: Pour the boiling water over the top of the pudding batter. It might look a little strange, but trust the process!
- Bake for 40 minutes or until the top is golden brown and a skewer comes out clean.
- Serve warm with a dollop of whipped cream or ice cream.
The best part about this recipe? It’s practically foolproof. Every time I’ve made it, the pudding forms that perfect sauce beneath it without fail.
Ingredient Science Spotlight
Let’s talk about why these ingredients work so well together. Each one plays a specific role in creating that magical self-saucing effect:
- Butter: It gives richness and moisture, ensuring the pudding doesn’t dry out during baking.
- Caster sugar: The fine texture helps it dissolve more evenly, ensuring the pudding’s batter is smooth and consistent.
- Lemon: The acid in lemon juice breaks down proteins in the batter, creating that perfect pudding consistency. The zest adds aromatic oils that infuse the dish with a fresh, fragrant lemon scent.
- Self-raising flour: This flour contains baking powder, which allows the pudding to rise beautifully in the oven. Without it, you’d end up with a denser, heavier dessert.
- Eggs: Eggs provide structure to the pudding and help bind the ingredients. The proteins in eggs coagulate as they cook, making the texture light but firm.
- Milk: Milk adds a creamy texture and, combined with the water, creates the sauce layer that forms beneath the pudding.
- Boiling water: This is the magic ingredient! As the pudding bakes, the water sinks to the bottom and mixes with the batter to create a silky lemon sauce.
Expert Tips
If you want to take your Self Saucing Lemon Pudding to the next level, here are a few tips I’ve learned along the way:
- Don’t skip the boiling water: The water is what creates that luscious sauce underneath. Pouring it over the batter before baking might seem odd, but it’s essential.
- Use fresh lemon juice: It really makes a difference. Fresh lemon juice has a much more vibrant flavor compared to bottled versions.
- Room temperature eggs and butter: For a smoother batter, make sure your butter and eggs are at room temperature before mixing.
- Check the pudding towards the end of baking: It should be golden on top and firm in the middle, but with a slight wobble. If it’s too firm, you might have overbaked it.
- Serve immediately: The pudding is best served warm. Reheating doesn’t quite do it justice, as the sauce can thicken.
Recipe Variations
While the classic version is amazing on its own, there are a few ways you can change things up if you’re feeling adventurous:
- Blueberry & Lemon: Add a handful of fresh or frozen blueberries to the batter for a fruity twist.
- Coconut: Swap out some of the milk for coconut milk, and sprinkle shredded coconut on top for a tropical flavor.
- Raspberry: Mix in some mashed raspberries for a tangy and sweet combination that pairs beautifully with lemon.
- Ginger Lemon: Add freshly grated ginger to the batter for a spicy-sweet kick that enhances the lemony notes.
You can really get creative with this recipe while maintaining the essence of what makes it so special.
Final Words
This Self Saucing Lemon Pudding is truly one of those recipes that’s easy to love. It’s comforting, refreshing, and so simple to make. Every time I’ve baked it, it feels like a special treat. And there’s something satisfying about watching the magic unfold in the oven as the sauce forms on its own.
If you’ve never made it before, don’t hesitate to try it. Whether it’s for a family dinner, a cozy night in, or a sweet treat after a meal, it’s bound to impress.
FAQs
What Makes Jamie Oliver’s Self Saucing Lemon Pudding Self-saucing?
The pudding has a layer of sauce that forms during baking, making it moist and flavorful without needing to be served with extra sauce.
Can I Use A Different Citrus Fruit For Jamie Oliver’s Lemon Pudding?
Yes, you can use lime or orange for a different twist, but lemon gives it that distinct tangy flavor.
How Do I Know When The Self Saucing Lemon Pudding Is Done Baking?
The top should be golden and set, but the inside will still be slightly wobbly. It’s best to test with a spoon!