Jamie Oliver Self Saucing Lemon Pudding Recipe
If you’re on the hunt for a dessert that’s both effortlessly comforting and packed with bright, zesty flavor, then the Jamie Oliver Self Saucing Lemon Pudding Recipe is about to become your new favorite. This classic British pudding is wonderfully light with a fluffy lemon sponge that bakes over a luscious, tangy sauce running underneath, creating the perfect balance of sweet and tart in every spoonful. It’s a guaranteed crowd-pleaser that brings together simple ingredients to deliver an impressive, warming treat that feels like a cozy hug on a plate.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial part in building the pudding’s delightful texture and vibrant lemon flavor. They’re simple kitchen staples that combine to create a dessert that’s more than the sum of its parts.
- 100g unsalted butter (plus extra for greasing): Adds richness and moisture, plus ensures the pudding doesn’t stick to the dish.
- 150g caster sugar: Sweetens the pudding evenly while helping with the light and fluffy texture.
- 3 large free-range eggs (separated): Egg yolks add creaminess and depth, while the whisked whites give the pudding an airy, sponge-like lift.
- 1 lemon (zest and juice): Delivers the signature refreshing tang and aroma that make this pudding sing.
- 50g plain flour: Provides the structure that holds the pudding together without weighing it down.
- 300ml whole milk: Brings moisture and richness, ensuring the batter is smooth and silky.
- A pinch of salt: Elevates all the flavors, balancing the sweetness and enhancing the lemon notes.
- Icing sugar (for dusting, optional): Adds a delicate, snowy finish when the pudding comes out of the oven.
How to Make Jamie Oliver Self Saucing Lemon Pudding Recipe
Step 1: Preparing Your Oven and Dish
Start by heating your oven to 180°C (350°F). Grease a medium-sized baking dish generously with butter to ensure the pudding bakes perfectly without sticking. This initial step sets the foundation for a smooth baking process and even cooking.
Step 2: Creating the Lemon Batter
In a large mixing bowl, cream the butter and caster sugar together until the mixture is pale and fluffy, which takes about 3–4 minutes. This process incorporates air, resulting in a lighter sponge. Next, add the egg yolks one at a time, mixing well after each addition to prevent curdling. Stir in your freshly grated lemon zest and the juice to infuse the batter with bright citrus flavor. Follow by gently folding in the plain flour, then gradually pour in the milk, whisking until the batter is beautifully smooth and creamy.
Step 3: Whisking the Egg Whites
Take care to use a clean, dry bowl and a pinch of salt to whisk the egg whites until stiff peaks form. This step is crucial because these airy whites are what make the pudding delightfully light. The salt helps to stabilize the egg whites and improve volume.
Step 4: Folding and Combining Batter
Gently fold the whipped egg whites into the lemon batter with a spatula, taking care not to lose the lovely airiness you’ve just whipped in. This gentle folding is what will give the pudding its fluffy texture while keeping the sauce underneath nice and saucy.
Step 5: Setting Up the Water Bath and Baking
Pour your batter into the prepared baking dish, then place this dish inside a larger roasting pan. Fill the roasting pan with hot water until it comes about halfway up the sides of the baking dish. This water bath keeps the pudding moist as it bakes, preventing the edges from drying out and helping the sauce to develop beneath the sponge. Bake in the preheated oven for 35 to 40 minutes until the top is a delicate golden color and set, while the center remains soft and slightly saucy underneath. Remove from the oven and allow to cool for a few minutes.
How to Serve Jamie Oliver Self Saucing Lemon Pudding Recipe
Garnishes
Dusting the pudding with icing sugar creates a pretty finish that contrasts beautifully with the warm lemon sponge. If you’re feeling indulgent, a spoonful of clotted cream or a scoop of vanilla ice cream adds an extra layer of creamy luxury that complements the pudding’s tang.
Side Dishes
To round out your dessert experience, serve this pudding alongside fresh berries or a simple mixed fruit compote. The tartness from the fruit pairs wonderfully with the rich pudding, and provides a refreshing balance.
Creative Ways to Present
For a special touch, serve individual portions in ramekins right from the oven for a charming, rustic presentation. You can also drizzle a little extra lemon syrup or a spoonful of curd over the top for added intensity and eye appeal.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the pudding tightly with cling film or transfer to an airtight container and refrigerate. It will keep well for up to 2 days without losing its delightful texture and flavor.
Freezing
While this pudding is best enjoyed fresh, you can freeze individual portions once completely cooled. Wrap them well in cling film and foil, then freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Warm your pudding gently in the oven at 150°C (300°F) for about 15 minutes until heated through, or microwave individual portions in 30-second bursts to keep it moist and saucy. Avoid overheating to preserve the beautiful texture.
FAQs
Can I use a different citrus instead of lemon?
Absolutely! While lemon gives a classic tangy flavor, you can substitute with lime or orange zest and juice for a fun twist. Just keep in mind the balance of sweetness might need adjusting.
Why is the water bath important in this recipe?
The water bath creates gentle, even heat around the pudding, preventing it from drying out or cracking. It helps develop that signature soft sauce beneath the sponge.
Can I make this pudding gluten-free?
Yes, you can substitute plain flour with a gluten-free all-purpose blend. Just make sure it measures the same, and the pudding should turn out just as delicious!
Is it possible to prepare the pudding mixture in advance?
You can prepare the batter up to the point before folding in the egg whites and refrigerate for a few hours. Whisk the egg whites fresh just before folding in and baking for best results.
What is the best way to achieve stiff peaks with egg whites?
Use a clean, grease-free bowl and beat the egg whites with a pinch of salt. Start slow and gradually increase speed. Once you can lift the whisk and the peaks stand upright without drooping, you’re there!
Final Thoughts
If you want to impress with a dessert that feels both nostalgic and fresh, give the Jamie Oliver Self Saucing Lemon Pudding Recipe a try. It’s a joy to make, bursting with bright flavor, and has that dreamy saucy texture that keeps everyone coming back for more. Trust me, once you experience this pudding, it’ll become one of your go-to recipes to brighten up any meal or cozy moment.
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Jamie Oliver Self Saucing Lemon Pudding Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Jamie Oliver’s Self Saucing Lemon Pudding is a luscious British dessert featuring a light, fluffy lemon sponge with a tangy, saucy lemon base. This comforting pudding is baked in a water bath to create a delicate texture, perfect served warm with cream or ice cream.
Ingredients
For the Pudding
- 100g unsalted butter (plus extra for greasing)
- 150g caster sugar
- 3 large free-range eggs (separated)
- 1 lemon (zest and juice)
- 50g plain flour
- 300ml whole milk
- A pinch of salt
For Serving (Optional)
- Icing sugar (for dusting)
- Cream or vanilla ice cream
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish with butter to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream the unsalted butter and caster sugar together until the mixture is light and fluffy, ensuring a well-aerated base for the pudding.
- Add Egg Yolks and Lemon: Incorporate the egg yolks one at a time into the butter mixture, mixing well after each addition. Stir in the lemon zest and lemon juice to infuse the batter with zesty flavor.
- Fold in Flour and Milk: Gently fold the plain flour into the mixture, then gradually add the whole milk, stirring carefully until the batter is smooth and combined.
- Whisk Egg Whites: In a separate clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form, creating a light and airy texture.
- Combine Mixtures: Carefully fold the stiff egg whites into the lemon batter, being gentle to avoid deflating the egg whites, to keep the pudding light and fluffy.
- Prepare Water Bath: Pour the batter into the greased baking dish. Place the dish into a larger roasting pan and fill the roasting pan halfway with hot water to create a water bath, which ensures gentle, even cooking.
- Bake: Transfer the roasting pan to the oven and bake for 35–40 minutes until the pudding top is lightly golden and set, while the bottom remains soft and saucy.
- Cool and Serve: Remove the pudding from the oven and let it cool slightly. Dust the top with icing sugar if desired and serve warm, optionally accompanied by cream or vanilla ice cream for extra indulgence.
Notes
- Serve warm with cream or vanilla ice cream to enhance the pudding’s richness.
- For a tangier flavor, add an extra tablespoon of lemon juice to the batter.
- Ensure egg whites are whisked to stiff peaks for the best fluffy texture.
- The water bath is essential to cook the pudding evenly and keep it saucy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
