Lemon self-saucing pudding

Lemon self-saucing pudding

Zesty lemon and oranges help fill the gap when there's not much homegrown fruit available

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 1 hour

Method

  1. Heat the oven to 180C/fan 160/gas gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, egg yolks, flour and milk one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the two mixtures together.
  2. Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a sort of gooey lemon curd below. Remove the dish from the tray, dust with icing sugar and serve hot, with or without cream.

Per serving

441 kcalories, protein 9.1g, carbohydrate 68.2g, fat 16.5 g, saturated fat 8.5g, fibre 8.5g, salt 0.43 g

Recipe from olive magazine, April 2008.

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Latest comments and suggestions

Results 81-100

  • 02 August 2009

    George rated and commented on this recipe

    5 stars

    Gorgeous! My husband said this was his "new favourite pud" so it's gonna be regular in this house! Beautifully light as well - fab!

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  • 22 August 2009

    Kathryn G rated this recipe

    5 stars

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  • 02 September 2009

    Claire Wood rated and commented on this recipe

    5 stars

    This is my most favourite pudding ever. I've made it 3 times so far and it is delicious. It will be made on a regular basis from now on and is a family favourite already.

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  • 02 September 2009

    Ginger Cat rated and commented on this recipe

    5 stars

    Really easy, tasty pud - followed the recipe exactly and turned out great. Just needed slightly less cooking in my fierce oven.

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  • Binder photo Ben

    06 September 2009

    Ben rated and commented on this recipe

    1 stars

    Yuk! Nuff said.

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  • 09 September 2009

    beth82 rated and commented on this recipe

    5 stars

    Fantastically easy and absolutely scrummy! My 3 year old daughter was going round scraping everyone elses bowls and licking the serving spoon so I am guessing she thought it was ok too!

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  • 16 September 2009

    Hilary Hobart commented on this recipe

    Fantastic. However as there is just two of us I will make half the amount in individual souffle dishes next time, to help with the portion control :-)

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  • 25 September 2009

    KatyH commented on this recipe

    Wow. Found the recipe and thought it seemed like something my mother used to do when I was a child, and I'd been meaning to ask her how to make it. Ended up slightly over-cooked in the efficient oven, so I'll knock 5 minutes off next time, but we loved this. It worked really well cold too. Only thing I would say is that I was expecting 1/3 sauce to 2/3 sponge, and got the opposite ratio. No idea why.

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  • 14 October 2009

    susan commented on this recipe

    made it tonight, absolutly gorgeous, i found out that i needed to add more butter, to get the butter and sugar to cream, although i did double it. also, probably mainly down to my oven, it took more time to go golden brown on top, which meant that it had a jelly like layer at the bottom rather than a sauce. the other thing is that we added more lemon and some lime. next time would like to try an orange flavour. :):):):):) yyyyyuuuuuuummmmmm!!!!!!!!

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  • 14 October 2009

    susan rated and commented on this recipe

    4 stars

    oh, forgot to rate it.

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  • Binder photo Ann

    16 October 2009

    Ann commented on this recipe

    I made this other night....it was so lovely....I made custard...That was very nice with it.........would have like to have more.......But anyone esle ate theirs.......Drat

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  • Binder photo Ann

    16 October 2009

    Ann rated this recipe

    4 stars

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  • 17 October 2009

    Maz rated and commented on this recipe

    5 stars

    This was yummy and sooo easy to make ! Going to try orange zest with the lemon next time! or lime?!

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  • 17 October 2009

    Sonali rated and commented on this recipe

    3 stars

    I was actually quite disappointed with this recipe, the taste and texture weren't as good as I was expecting. I had two problems: firstly, my fan oven browned the top very quickly, making me worry it was cooked through too quickly and I would miss out on the 'self-saucing' element of the pudding so I took it out 10mins early. As it turned out, it was very brown and crispy on the top, and very gooey (a bit undercooked) underneath. I think I should have just left it in for the full 45mins. Secondly, I think I used the wrong dish. I didn't have a soufflé dish, so I used a relatively shallow baking dish. I think I would have got a better result with something deeper.

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  • 19 October 2009

    Mounses2 commented on this recipe

    I tried only making half this recipe but whatever I did, there was no 'sauce' in my self sauce pudding. It was more of a lemony spongy omlette thing. I still ate it but it was odd and don't have the heart to try again.

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  • 22 November 2009

    adrianb rated and commented on this recipe

    5 stars

    Easy-peasy, and delicious. The sponge was floaty light, and the lemon curd sauce was sweet enough for this pudding lover. Used Jif Lemon Juice as well as the natural juice and prepared it all about an hour before putting it in the oven. Seemed to have more sauce than sponge when comparing it to the picture above, but I don't care. It was amazing. Another do-againer!

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  • 03 December 2009

    thynk2much rated this recipe

    5 stars

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  • 27 December 2009

    kelly rated this recipe

    5 stars

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  • 07 January 2010

    Gemma rated this recipe

    5 stars

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  • 24 January 2010

    Rebecca rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 1 hour

Ingredients

  • 50g butter
  • 200g caster sugar
  • 1 lemon , zested
  • 100ml lemon juice (include the zest from the zested lemon)
  • 3 eggs , separated
  • 50g plain flour , sifted
  • 250ml milk
  • icing sugar for dusting
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Per serving

441 kcalories, protein 9.1g, carbohydrate 68.2g, fat 16.5 g, saturated fat 8.5g, fibre 8.5g, salt 0.43 g

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