In one of our past Bake Club Seasons, we explored the world of self-saucing puddings. We experimented with various flavours such as Chocolate, Apple and Salted Caramel, Cherry and Almond, but we never attempted a lemon self-saucing pudding. 😲 I don’t know how we missed it, as I know so many of you love the tangy flavour of lemon. This is one of those super easy desserts that are as quick and easy to make as my apple pie slice.
This delightful dessert consists of a cake-like top layer and, in this case, a sweet lemon sauce. To prepare this dessert, you need to pour the batter into a baking dish, sprinkle the powdered sauce ingredients on top, then cover it with boiling water/lemon juice and bake. The magic happens in the oven as it bakes, the cake will rise to the top, and the sauce will form at the bottom. Amazing, it’s just like magic. 🤣🤣🤣
Once it’s done, serve it warm with a dusting of icing sugar and a side of ice cream or cream. It’s a delicious treat that’s perfect for any occasion.
Why is our Lemon self-saucing Pudding different?
After a couple of kitchen experiments, I decided to add some custard powder to the sauce to balance out the tartness and achieve a more rounded flavour. I’d love to know what you think if you give it a try.
Lemon self-saucing pudding
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- 1 Thermomix (optional)
- 10 g 1 Tbsp cornflour
- 15 g 1 Tbsp custard powder
- 100 g caster sugar
- 2 lemons Zest 10g of zest (no pith) and approx 50-70g lemon juice (One big lemon or 2 small) see notes😂😂😂
- 60 grams caster sugar
- 40 grams butter melted
- 1 egg 50 – 55g without shell
- 120 g milk
- 120 grams plain flour
- 10 g 2 tsp baking powder
- 350 g Boiling water
- Preheat your oven to 180°C (350°F). Start boiling some water in a jug.
- Making the topping: In the Thermomix (TM) bowl, weigh in the cornflour, custard powder, and 100g caster sugar. Secure the measuring cup (MC) in place and mix the ingredients together for 5 seconds at speed 5. Set the mixture aside, this will be used later as the topping.
- Preparing the lemon sugar: Into the TM bowl, weigh in the lemon zest and 60g of caster sugar. Blitz the mixture for 20 seconds at speed 10. Remove the lemon sugar and set it aside for later use.
- Cut the butter into small cubes and weigh it directly into the TM bowl. Melt the butter for 3 minutes at 60°C, using speed 1.
- Attach the butterfly whisk to the TM bowl. Weigh in the egg and milk, then blend the ingredients together for 4 seconds at speed 3.5.
- Next, add the flour and baking powder into the TM bowl. Also return the previously prepared lemon sugar into the bowl. Mix the ingredients together for 10 seconds at speed 3.5. Scrape down the sides of the bowl and repeat the mixing process to ensure a uniform batter.
- In a separate container, weigh the boiling water and mix in the lemon juice.
- Pour the cake batter into a buttered baking dish. Sprinkle the reserved topping evenly over the batter. Now, gently pour the boiling water-lemon juice mixture over the top. Note: The mixture will appear very watery at this stage, but don’t worry the magic happens in the oven.
- Place the dish on the middle shelf in the preheated oven. Bake approximately 30-40 minutes, or until the top becomes deep golden brown.
- Serve the pudding warm, garnished with a dusting of icing sugar, cream, or a scoop of ice cream. Enjoy!
- Please ensure that you clean your TM bowl only at the end of the entire process.
- Begin by preheating your oven to 180°C (350°F). Also, start boiling some water in a jug.
- In a bowl, weigh the flour, baking powder, and 60g of caster sugar. Use a whisk or a spatula to combine these dry ingredients well.
- Proceed by melting the butter, either in a pot on the stove or microwave, then add the butter to a mixing bowl along with the egg, milk, and lemon zest. Beat these ingredients together until well combined. This should result in a somewhat thick batter.
- Transfer the batter into a butter-greased, ovenproof baking dish. Set this aside momentarily.
- In another bowl or jug, combine the cornflour, custard powder, and the remaining 100g of caster sugar. Whisk these ingredients thoroughly. Then, evenly sprinkle this mixture over the top of the batter in the baking dish.
- Now, ensure the water in the jug has reached boiling point.
- Squeeze the juice from the lemon into the jug with the boiling water. Stir to mix well. After weighing the water to ensure the correct amount, gently pour this boiling water-lemon mixture over the top of the batter in the baking dish. It’s expected that the mix will look quite watery at this stage, but don’t worry, the texture will change during baking.
- Place the dish on the middle shelf in the preheated oven and bake for approximately 30 – 40 minutes, or until the top of the pudding turns a golden brown colour.
- Once baked, allow the pudding to cool slightly, then serve warm. You can dust it with icing sugar, or serve with cream or ice cream as you prefer. Enjoy!