Description
Jamie Oliver’s self-saucing lemon pudding delivers a zesty dessert miracle with minimal effort. Citrus-infused batter magically creates its own sauce, promising a delightful experience you’ll savor to the last spoonful.
Ingredients
Scale
- 3 eggs, separated
- 250ml (8.5 fl oz) milk
- 100ml (3.4 fl oz) lemon juice (include juice from the zested lemon)
- 200g (7 oz) golden caster sugar
- 50g (1.8 oz) plain flour, sifted
- 50g (1.8 oz) butter
- 1 tsp vanilla extract
- 1 lemon, zested
- icing sugar for dusting
- double pouring cream for serving
Instructions
- Preparation: Preheat oven to 180°C (350°F) on fan setting at 160°C or gas mark 4, positioning rack in the center.
- Mixing Base: Blend butter, sugar, and lemon zest in a food processor until creamy and pale, creating a light, airy foundation for the pudding.
- Batter Creation: Progressively add lemon juice, egg yolks, flour, milk, and vanilla extract, mixing until the batter achieves a silky, uniform consistency without overmixing.
- Dish Preparation: Thoroughly coat an ovenproof ceramic or glass dish with butter, ensuring complete coverage to prevent potential sticking and facilitate easy serving.
- Water Bath Assembly: Pour the lemon batter into the prepared dish, then place inside a larger baking tray, carefully filling the outer tray with hot water to approximately halfway up the inner dish’s height.
- Baking Process: Slide the water bath into the preheated oven and bake for 45-50 minutes, monitoring until the surface transforms into a delicate golden-brown, signaling the pudding’s perfect doneness.
- Finishing Touch: Extract from the oven, allow brief cooling, then generously dust with powdered sugar and serve while still warm, optionally accompanied by a cloud of whipped cream for added indulgence.
Notes
- Zest with Care: Carefully grate only the bright yellow part of the lemon peel, avoiding the bitter white pith underneath for pure, intense lemon flavor.
- Water Bath Wisdom: Using a water bath ensures gentle, even heating, preventing the delicate pudding from cracking or becoming dry and rubbery.
- Temperature Precision: Follow oven temperature settings exactly; slight variations can dramatically affect the pudding’s texture and self-saucing magic.
- Cooling Crucial: Let the pudding rest for 10-15 minutes after baking to allow the sauce to settle and develop its signature creamy consistency.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 37g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg