I remember the first time I tried Jamie Oliver’s Self Saucing Lemon Pudding. I was sitting in my kitchen on a rainy afternoon, craving something comforting yet a bit zesty. A friend had raved about this recipe, claiming it would be a game-changer. So, I figured why not give it a shot?
What I didn’t expect was the sheer magic of the dessert. The moment it came out of the oven, I could smell the citrus and sugar mingling in the air. When I took the first bite, the balance of tart lemon and rich sweetness hit me just right. Plus, the pudding has this incredible self-saucing action that, honestly, felt like a kitchen trick I had never seen before. I was hooked instantly and knew I had to share this recipe with anyone who loves a comforting dessert with a punch of flavor.
Jamie Oliver’s Self Saucing Lemon Pudding Recipe
Jamie Oliver’s Self Saucing Lemon Pudding is one of those recipes that stays with you long after you’ve made it. It’s simple yet utterly satisfying. This is the kind of dessert where the lemony zing contrasts perfectly with the soft sponge on top and the gooey, sauce-filled base. The magic is in the way the batter forms two layers as it bakes: the top becomes a light, airy sponge, and the bottom turns into a citrusy syrup.
Jamie’s recipe doesn’t complicate things, and the best part is that you probably have most of the ingredients in your pantry. It’s a perfect pick for both seasoned bakers and novices alike. Here’s how you can recreate this delightful dessert:
Ingredients Needed
- Butter (unsalted): 125g (you’ll need some for greasing as well)
- Sugar: 200g (it adds that perfect balance between tartness and sweetness)
- Eggs: 2 large (helps with structure and richness)
- All-purpose flour: 1 cup (for the base of the pudding)
- Baking powder: 1 tsp (this is key for the sponge to rise)
- Whole milk: 250ml (it adds moisture to the batter)
- Lemon zest: From 2 lemons (that burst of fresh flavor)
- Fresh lemon juice: 2 lemons (this is where the tanginess comes from)
- Boiling water: 400ml (for creating the self-saucing effect)
How To Make Jamie Oliver’s Self Saucing Lemon Pudding
- Preheat the oven: Start by preheating your oven to 180°C (350°F) and grease a baking dish with butter. I use a medium-sized ovenproof dish that can hold around 1.5 liters.
- Cream butter and sugar: In a bowl, cream the butter and sugar together until pale and fluffy. I remember the first time I did this, I thought I wasn’t doing it right because it looked so simple. But trust me, this step is key to getting that light texture later on.
- Add eggs, zest, and lemon juice: Beat in the eggs one at a time. Then fold in the lemon zest and juice. The lemony smell at this point is enough to make anyone’s mouth water.
- Add flour and milk: Mix the flour and baking powder together, then gradually add it to the butter-sugar mixture. After that, pour in the milk and whisk until smooth. The batter will be quite thin, but that’s exactly what you want.
- Pour into dish: Pour the batter into your prepared dish. Don’t worry if it looks too runny; the magic happens when it bakes.
- Top with boiling water: Carefully pour the boiling water over the back of a spoon onto the batter. This might seem odd, but it helps create the self-saucing effect during baking.
- Bake: Place the dish in the oven and bake for 35-40 minutes, or until the top is golden and firm. The sauce will form at the bottom while the sponge rises at the top.
- Serve and enjoy: Once out of the oven, let it sit for a few minutes before serving. You’ll notice that the top is spongy, but when you scoop into it, the pudding reveals a delicious lemony sauce underneath. Perfect with a dollop of cream or ice cream.
Ingredient Science Spotlight
This recipe relies on a few key ingredients to create that magic self-saucing effect. Let’s break down why they work:
- Butter & Sugar: Creaming them together introduces air, which helps the pudding rise and stay light. This also creates the foundation for a soft, tender texture.
- Eggs: They provide structure to the pudding and help it hold together as it bakes. The proteins in eggs coagulate when heated, giving the dessert stability.
- Lemon: The zest adds aromatic oils that infuse the pudding with intense citrus flavor, while the juice reacts with the baking powder to give the sponge lift and brightness.
- Baking Powder: This leavening agent causes the batter to rise, ensuring you get a light, airy top.
- Milk: Provides moisture, allowing the pudding to cook through without drying out. It also helps dissolve the sugar and flour, resulting in a smoother texture.
- Boiling Water: The water is the key to the self-saucing effect. As the pudding bakes, the batter separates into two layers, with the sauce sinking to the bottom and the sponge forming on top.
Expert Tips
- Use room-temperature ingredients: This ensures everything mixes together smoothly, avoiding clumps or separation.
- Fresh lemons only: The zest and juice from fresh lemons will give you the best flavor. Bottled lemon juice just doesn’t pack the same punch.
- Don’t overmix the batter: Stir until just combined. Overmixing will lead to a dense, heavy sponge.
- Monitor the baking time: Keep an eye on the pudding while it bakes. It should be golden on top and have a slight wobble when you shake it.
- Serve warm: This pudding is best served right after it comes out of the oven. The sauce underneath is rich and gooey, and the sponge is still light.
Recipe Variations
While Jamie’s version is amazing on its own, here are a few ways to switch things up:
- Add berries: Before adding the boiling water, sprinkle some raspberries or blueberries on top. They’ll sink into the sauce, adding extra layers of flavor.
- Coconut twist: Replace some of the milk with coconut milk for a tropical flair.
- Almond flour: If you want a gluten-free version, swap in almond flour for the regular flour. This will give the pudding a slightly nuttier flavor.
- Herb-infused: For a unique twist, try adding a bit of fresh thyme or rosemary to the batter. Their subtle herbal notes complement the lemon nicely.
Final Words
Jamie Oliver’s Self Saucing Lemon Pudding is a dessert that never fails to impress. It’s simple, full of flavor, and the best part is that it does all the work for you. The self-saucing part makes it so much more than just a sponge; it’s an experience. And it’s one of those recipes that, once you’ve made it, will become a go-to whenever you need a quick but indulgent treat.
FAQs
Can I Make Jamie Oliver’s Self-saucing Lemon Pudding Ahead Of Time?
Yes, you can prep the pudding and store it in the fridge for a day before baking. Just bake it fresh when you’re ready to serve.
What Can I Use Instead Of Buttermilk In Jamie Oliver’s Recipe?
You can use regular milk with a splash of lemon juice or vinegar to create a buttermilk substitute.
How Do I Prevent The Lemon Sauce From Being Too Runny?
Make sure to follow the exact measurements in the recipe. If it’s still too runny, you can try baking it a bit longer.