Self-Saucing Lemon Pudding

This tangy & sweet delicious lemon pudding is shared from Bake Play Smile. Serve with cream or ice cream for extra indulgence.

At a glance

Approx 40 minutes


  • 1 cup caster sugar
  • 125g butter, room temperature
  • grated zest of 1 lemon
  • 4 eggs, separated, room temperature
  • 1/3 cup lemon juice, freshly squeezed (approx 1 large juicy lemon)
  • 1/2 cup plain flour
  • 1 1/4 cups full cream milk
  • icing sugar, cream or ice cream to serve.


  1. Preheat oven to 170°C (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 L/8 cup capacity).
  2. Beat the caster sugar, butter and grated lemon zest together until pale and creamy.
  3. Beat in the egg yolks one by one.
  4. Beat in the lemon juice, plain flour and full cream milk. Set aside.
  5. Beat the egg whites until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
  6. Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
  7. Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
  8. Serve while warm with icing sugar, cream or ice-cream.

Click here to see the original recipe at Bake Play Smile.