Lemon Self-Saucing Pudding

Name: Lemon Self-Saucing Pudding
Prep time: 10 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: British
Ingredients: 80 g soft butter; 120 g caster sugar (for the cake); 2 Eggs eggs; 2 Lemons zest of lemons; 60 ml lemon juice (about 2 lemons); 100 g self-raising flour; 0.1 pinch salt; 60 ml milk; 80 g caster sugar (for the sauce); 250 ml boiling water (with 1 tbsp lemon juice)

by katplaystennis • 2026

Why some badges are missing

Not vegan: soft butter → try dairy-free butter
Not gluten-free: self-raising flour → try gluten-free self-raising flour
Not dairy-free: soft butter → try dairy-free butter
Not egg-free: eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: self-raising flour → try gluten-free self-raising flour
Not low-histamine: zest of lemons
Not low-GI / diabetic-friendly: caster sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: self-raising flour

Based on listed ingredients — always check labels for allergies.

Prep

10m

Cook

30m

Rest

30m

Serves

Rating

—

Total time · 40m

Ingredients

Kitchen Help

Shopping list

80 g soft butter
120 g caster sugar — for the cake
2 Eggs eggs
2 Lemons zest of lemons
60 ml lemon juice — about 2 lemons
100 g self-raising flour
0.1 pinch salt
60 ml milk
80 g caster sugar — for the sauce
250 ml boiling water — with 1 tbsp lemon juice

Tools

· oven
· ramekins
· mixing bowl
· spoon

Instructions

Step by step

1
Heat oven to 180C fan 160C. Butter 4 ramekins or 1 small dish.
2
Beat butter, sugar and zest until pale. Beat in eggs one by one.
3
Fold in flour and salt, then milk and lemon juice. Batter will be thin, that's right.
4
Divide between ramekins, tops should be flat and level, not domed.
5
Sprinkle over the extra sugar, then pour boiling lemon water gently over the back of a spoon. Don't stir.
6
Bake 25- until tops are set, pale gold, flat and clean. The sauce will be underneath.
7
Dust lightly with icing sugar, add lemon zest.