Classic lemon self-saucing pudding
Prep
25m
Cook
35m
serves
6
Comforting, light, not too sweet and with a fresh lemon tang, this quick and easy dessert magically transforms in the oven, baking into a delicate, fluffy sponge that rests on a warm pool of zesty lemon sauce. Serve it straight from the dish with a generous dollop of whipped cream for the ultimate cosy treat.
You’ll need a 30cm x 19cm, 1.5L-capacity baking dish for this recipe.
Credit: Alan JensenIngredients (10)
- 150g salted butter, melted, cooled
- 1 cup (220g) caster sugar, plus 1/4 cup (55g) extra
- 1 1/2 cups (375ml) milk
- 2 tsp finely grated lemon zest, plus extra zest, to serve
- 3/4 cup (110g) self-raising flour
- 4 large eggs, at room temperature, separated
- 1/2 cup (125ml) lemon juice
- 1/2 cup (125ml) boiling water
- Icing sugar, to dust
- Whipped cream, to serve
Method
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1.Preheat oven to 190°C/170°C fan-forced. Grease base and side of a 30cm x 19cm, 1.5L-capacity baking dish.
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2.Place butter, sugar, milk, zest, flour and egg yolks in a large bowl. Whisk until well combined and smooth.
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3.In a stand mixer fitted with the whisk attachment, whisk egg whites until soft peaks form. Fold one-third of the egg whites into the lemon mixture until very well combined, then gently fold in the remainder until just combined. Pour into the prepared dish. Sprinkle with extra ¼ cup (55g) sugar. Combine lemon juice and boiling water in a jug and slowly pour over the back of a large spoon onto the batter. Bake for 35 minutes, until just set and golden.
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4.Dust with icing sugar and serve topped with whipped cream and sprinkled with extra lemon zest.
Recipe Notes
This dessert is best eaten warm on the day it’s made, but leftovers will last in an airtight container in the fridge for up to 3 days.
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