Lemon Self-Saucing Pudding

I often wax poetic about my love of heart-warming comfort foods that help my family steer the winter months safely. That same affection can be applied to fresh out of the oven desserts as well. Those special warm winter treats that satisfy my sweet tooth cravings and add a sense of warmth to the entire house.

This pudding handles all my needs. It triggers an avalanche of happiness because it's super simple, really tasty and a brings citrus tang to another level. Plus, it's incredibly comforting. How easy is this to make? This pudding is clever in that it separates as it bakes. You read that correctly. It separates leaving two distinct layers: a fluffy and slightly crisp sponge top and a liberal sweet and tangy lemon sauce.





If you love souffles and puddings, you'll love this. This is a dessert that's light and drunk with lemon. I added a bit of Limoncello to give this pudding both a flavour bite and an extra citrus splash. The first bite has a bit of texture from the crisp sponge topping but it plays perfectly with the smooth and tangy lemon curd. This is the kind of warm dessert that's like a trip to holiday heaven. Lots of different personalities wrapped in one pudding.

Lemon Pudding from stage 1 through 6. I think the last stage is my favourite!

Lemon Self-Saucing Pudding

The Goods:

2 tbsp. butter

1 cup fine sugar

1 lemon, zested

1/4 cup lemon juice

2 tbsp. Limoncello (if you don't have Limoncello, substitute lemon juice)

3 eggs, separated

1/4 cup flour, sifted

1 cup milk

Icing sugar, for dusting on top

Prep:

1. Preheat oven to 350 degrees. 

2. In a food processor or using a mixer, whizz butter, sugar and lemon zest together until creamy. Add the lemon juice, Limoncello, egg yolks and milk one at a time until you have a nice, smooth batter.

3. Whisk the egg whites separately until firm and fold into the first batter until mixed.

4. Pour the batter into a buttered ovenproof baking dish or individual ramekins and place on a baking sheet, half filled with hot water.

5. Bake for 45 minutes or until the top is lightly golden brown and fully set and there is lemon curd beneath. Remove and dust with icing sugar and serve.

Making this pudding leads to this delicious bite! YUM!