Name: Jamie Oliver Self Saucing Lemon Pudding-Easy Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 servings
Ingredients: 55 g (1/4 cup) unsalted butter, plus extra for greasing; 115 g (1/2 cup) granulated sugar; 1 large lemon, finely grated zest and juice (you'll need about 3 tablespoons of juice); 2 large free-range eggs; 55 g (1/2 cup) self-raising flour; 285 ml (1 1/4 cups) whole milk

Jamie Oliver Self Saucing Lemon Pudding is more than just a dessert; it’s an experience. Imagin extracte this: a warm, golden sponge cake erupting with a lusciously tart, zesty lemon sauce as you spoon into it. It’s pure magic, a delightful surprise that never fails to impress, and it’s surprisingly easy to whip up for any occasion. What is it about this particular iteration of self-saucing pudding that has captured so many hearts? Perhaps it’s the perfect balance of sweetness and that invigorating citrus punch, a flavor combination that sings on the palate. Or maybe it’s the sheer theatricality of the self-saucing effect – a guaranteed “wow” moment that transforms a simple bake into something truly spectacular. This recipe takes the beloved classic and imbues it with Jamie Oliver’s signature touch of accessible brilliance, ensuring a fantastic result even for novice bakers. Get ready to discover why this Jamie Oliver Self Saucing Lemon Pudding will become your new go-to for comforting indulgence and effortless elegance.”

Ingredients:

55 g (1/4 cup) unsalted butter, plus extra for greasing
115 g (1/2 cup) granulated sugar
1 large lemon, finely grated zest and juice (you’ll need about 3 tablespoons of juice)
2 large free-range eggs
55 g (1/2 cup) self-raising flour
285 ml (1 1/4 cups) whole milk

Preparing the Pudding Base

Step 1: Cream the Butter and Sugar

First things first, let’s get our pudding base started. Take your 55 grams of butter (that’s about 1/4 cup) and make sure it’s nice and soft. You want it at room temperature so it creams beautifully. Pop this soft butter into a medium-sized mixing bowl. Now, add your 115 grams of granulated sugar (that’s approximately 1/2 cup). Grab an electric mixer or a good old-fashioned whisk and start creaming these two together. You’re aiming for a light and fluffy mixture. This process incorporates air, which will help make your pudding wonderfully light and airy. Keep mixing until the butter and sugar are pnon-alcoholic ale yellow and look like they’ve almost doubled in volume. This might take a good few minutes, so be patient. Don’t rush this step; it’s crucial for a great texture.

Step 2: Incorporate Eggs and Lemon Zest

Next, we’re going to add our eggs. Crack your 2 large free-range eggs into a separate small bowl and give them a quick whisk with a fork, just enough to break up the yolks and whites. Gradually add the beaten eggs to your creamed butter and sugar mixture. It’s important to add them gradually, a little at a time, and mix well after each addition. This prevents the mixture from curdling. If your mixture does look like it’s starting to split, don’t worry! You can often rescue it by stirring in a tablespoon of your self-raising flour now. Once the eggs are fully incorporated and you have a smooth, glossy mixture, it’s time to add the star of the show: the lemon zest. Finely grate the zest from your lemon directly into the bowl. Give everything a good stir to distribute that fragrant lemon zest evenly. The aroma at this stage is just divine, a perfect preview of the deliciousness to come.

Creating the Self-Saucing Magic

Step 3: Folding in the Flour and Lemon Juice

Now, it’s time to bring in the dry ingredients. Sift your 55 grams of self-raising flour (about 1/2 cup) over the wet mixture. Sifting helps to prevent lumps and ensures the flour is evenly distributed. Gently fold the flour into the butter, sugar, and egg mixture using a spatula or a large metal spoon. Be careful not to overmix at this stage; you just want to combine the flour until no dry streaks remain. Overmixing can develop the gluten in the flour, leading to a tougher pudding. Once the flour is mostly incorporated, it’s time to add the fresh lemon juice. Squeeze the juice from your lemon, aiming for about 3 tablespoons. Pour this tangy juice into the batter and fold it in gently. You’ll notice the batter becoming a little looser and more fluid.

Step 4: Adding the Milk and Preparing the Baking Dish

The final component of our pudding batter is the milk. Pour in your 285 ml of whole milk (that’s 1 1/4 cups). Again, gently fold the milk into the batter. Continue folding until everything is just combined and you have a smooth, pourable batter. It should have a consistency similar to thick cream. While your batter is resting for a moment, let’s prepare your pudding vessel. You’ll need a medium-sized ovenproof dish. Lightly grease the inside of your dish with a little extra butter. This will ensure your beautiful pudding doesn’t stick and makes for easy serving. Pour the prepared batter evenly into the greased ovenproof dish. Make sure the batter is spread out nicely so it bakes evenly.

Baking and Serving Your Delectable Pudding

Step 5: Baking the Pudding

Now, for the baking. Preheat your oven to 180°C (350°F) or gas mark 4. Place your prepared pudding dish into the preheated oven. The pudding will bake for approximately 35-40 minutes. During this time, a magical transformation will occur. The batter will rise, and a delectable, sweet lemon sauce will form at the bottom of the dish. You’ll know it’s ready when the top of the pudding is golden brown and looks beautifully puffed up. You can check for doneness by inserting a skewer into the center; it should come out clean. Once baked, carefully remove the pudding from the oven. Allow it to stand for a few minutes before serving, as it will be very hot. The self-saucing magic is best appreciated when the pudding is warm, allowing the rich lemon sauce to flow beautifully. Serve generous portions of this incredible Jamie Oliver Self Saucing Lemon Pudding with a dollop of cream, a scoop of vanilla ice cream, or even some fresh berries for an extra burst of flavour. Enjoy the delightful contrast between the light, fluffy sponge and the warm, zesty sauce!

Conclusion:

You’ve now mastered the art of making the delightful Jamie Oliver Self Saucing Lemon Pudding! This recipe is a true showstopper, offering a perfectly balanced tart and sweet experience with a wonderfully gooey sauce that magically forms as it bakes. We hope you enjoyed the process as much as we did, and that your kitchen is filled with the incredible aroma of citrus and baked goodness.

Serving this pudding is always a joy. It’s best enjoyed warm, perhaps with a dollop of clotted cream, a scoop of vanilla bean ice cream, or even just a dusting of icing sugar. For variations, consider adding a touch of gin extractger to the batter for a spicy kick, or a sprinkle of fresh raspberries just before serving for a burst of color and complementary tartness. Don’t be afraid to experiment! This Jamie Oliver Self Saucing Lemon Pudding is forgiving and always impressive. So go forth and bake with confidence – you’ve got this!

Frequently Asked Questions:

Why does the sauce form on its own?

The magic behind the self-saucing effect lies in the way the batter is prepared. A layer of dry ingredients, including sugar and flour, is sprinkled over the wetter cake batter. During baking, the sugar and flour dissolve and combine with the liquid from the cake, creating a rich sauce that sinks to the bottom as it cooks.

Can I make the Jamie Oliver Self Saucing Lemon Pudding ahead of time?

While it’s best served fresh, you can prepare the batter up to a few hours in advance and store it covered in the refrigerator. However, for the optimal self-saucing experience and the most delightful texture, baking it just before serving is highly recommended.