I remember the first time I made Jamie Oliver’s Self Saucing Lemon Pudding. I was at home on a rainy afternoon, looking for something that would be warm and comforting yet light enough for dessert. I stumbled across his recipe and thought, “Why not”? It was so easy to make, and within an hour, I was diving into a sweet, tangy, and rich dessert that had this surprising pudding layer underneath. The beauty of it is how the sauce forms right in the baking dish without any extra steps. It’s one of those recipes that feels like magic.
Jamie Oliver’s Self Saucing Lemon Pudding Recipe
Jamie Oliver’s Self Saucing Lemon Pudding is one of those dishes that’s both impressive and effortless. The combination of tart lemon and sugar gives you this incredible balance of flavors. The self-saucing aspect? That’s what makes it truly special. As it bakes, the batter separates into two layers. One forms a delicate, sponge-like pudding, while the other turns into a rich, lemony sauce that makes each spoonful feel like a little indulgence.
When I first tried it, I was skeptical about how it would all come together. But I was surprised by how simple the ingredients were, and how easy the method was to follow. The magic of this recipe is all in the baking process. No complicated techniques, just mixing and baking-and you’re done.
Ingredients Needed
Here’s what you need to make Jamie’s Self Saucing Lemon Pudding:
- Butter (softened) – 50g
- Sugar – 200g
- Lemon zest – from 2 lemons
- Lemon juice – 100ml
- Eggs – 2, large
- Self-raising flour – 150g
- Milk – 200ml
- Boiling water – 400ml
- Pinch of salt – for balance
These ingredients are basic but come together in a way that is wonderfully satisfying. The lemon zest and juice give that fresh zing, and the butter and sugar create a richness that ties everything together.
How To Make Jamie Oliver’s Self Saucing Lemon Pudding
- Preheat the oven to 180°C (350°F). Butter a baking dish (about 8-inch round) and set aside.
- Cream the butter and sugar together in a bowl until pale and fluffy. This takes a few minutes, but it’s important to get that smooth texture.
- Add the eggs, one at a time, beating well between each addition. The mixture should look smooth and slightly airy.
- Fold in the flour until fully combined, followed by the milk and lemon zest. This will make a smooth batter.
- Pour the batter into the prepared dish.
- Pour over the boiling water and lemon juice. It may seem a bit strange, but trust the process-it will create that beautiful self-saucing effect.
- Bake for 40-45 minutes or until the top is golden brown and the sauce has formed at the bottom.
The first time I made it, I was amazed at how simple the steps were. But as it baked, a wonderful fragrance filled my kitchen, and the anticipation built. It was worth every minute of waiting.
Ingredient Science Spotlight
Let’s break down the science of some key ingredients in the recipe:
- Butter: When creamed with sugar, butter helps to aerate the mixture. This creates a light texture in the pudding. It also adds richness and flavor that enhances the lemon’s brightness.
- Lemon juice and zest: The acid in the lemon juice helps tenderize the batter, while the zest contains essential oils that bring out the fresh citrus flavor. It’s the perfect counterbalance to the sweetness of the sugar.
- Self-raising flour: This type of flour has baking powder already mixed in. As the batter bakes, the baking powder releases gas, making the pudding rise and become fluffy.
- Boiling water: This is the trick to the self-saucing part. When poured over the batter, it helps create a rich sauce at the bottom while the batter rises to the top. The hot water activates the lemon juice and makes the sauce smooth and tangy.
Expert Tips
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature. This ensures that everything combines smoothly, creating a light, fluffy batter.
- Don’t stir the water and lemon juice into the batter. Pour it gently on top. The water works its magic by sinking to the bottom and creating the sauce, while the batter rises above it.
- Resting time: Although you’ll want to dive in immediately, give the pudding a couple of minutes to cool down before serving. It helps set the sauce and gives you a more enjoyable eating experience.
- Serving: This is great on its own, but I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It adds extra richness and a creamy contrast to the zesty pudding.
Recipe Variations
- Orange version: Swap the lemons for oranges to make a citrusy twist on the original. The sweetness of the orange will balance the tanginess in a different way.
- Adding herbs: Fresh thyme or rosemary could be infused into the sugar or batter to add an herbaceous note. It might sound unusual, but it works!
- Berry topping: Throw in some fresh berries like raspberries or blueberries on top of the batter before pouring in the hot water. The fruit will soften and release juices, creating a beautiful, fruity sauce in addition to the lemon one.
- Coconut twist: You could add shredded coconut to the batter to give it a tropical feel, or even try coconut milk instead of regular milk for a dairy-free alternative.
Final Words
What I love about Jamie Oliver’s Self Saucing Lemon Pudding is its simplicity and the magic that happens while it bakes. It’s a recipe that anyone-whether a beginner or seasoned cook-can pull off and feel proud of. The way it transitions from a batter into a pudding with sauce is like witnessing a culinary trick, and that sense of wonder is what keeps me coming back for more.
FAQs
What Makes Jamie Oliver’s Lemon Pudding Self-saucing?
The batter creates a sauce underneath as it bakes. It separates into a spongy top and a creamy, tangy lemon sauce at the bottom.
Can I Make Jamie Oliver’s Lemon Pudding Ahead Of Time?
Yes, you can prepare the batter in advance and store it in the fridge. Just bake it when you’re ready to serve.
What Can I Substitute For Lemon If I Don’t Have Any?
You can try lime or orange for a different citrus twist. Just adjust the sweetness to balance the flavor.