Jamie Oliver Self Saucing Lemon Pudding Recipe

ByDorothy Miller
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There’s pure magic in a dessert that bakes its own sauce, and this Jamie Oliver Self-Saucing Lemon Pudding is a masterclass in that alchemy. The result is a light, zesty sponge floating atop a tangy, creamy lemon curd—a perfect balance of sweet and tart. After testing several versions, I’ve found that using room-temperature ingredients is the key to achieving the signature separation of layers. It’s a surprisingly simple yet show-stopping finale for any meal.

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Jamie Oliver Self Saucing Lemon Pudding

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  • Author: Dorothy Miller

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, melted and cooled slightly
  • 1 cup granulated sugar
  • 3 large eggs, separated
  • Zest of 2 lemons
  • ½ cup freshly squeezed lemon juice
  • ⅓ cup all-purpose flour
  • 1¼ cups whole milk (room temperature)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar, for dusting (optional)
  • Whipped cream or vanilla ice cream, for serving (optional)

Instructions

  1. Step 1: Preheat and Prepare
  2. Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish or six individual ramekins with butter or non-stick spray. Set them aside.
  3. Step 2: Separate and Beat the Eggs
  4. Separate your egg whites and yolks into two clean bowls. Beat the egg whites with a pinch of salt using an electric mixer until stiff peaks form. This will give the pudding its light, fluffy texture. Set aside.
  5. Step 3: Mix the Base
  6. In another large bowl, whisk together the melted butter and sugar until well combined. Add in the egg yolks one at a time, mixing after each. Then add the lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
  7. Step 4: Add the Dry Ingredients
  8. Sift the flour into the wet mixture and gently fold it in. Slowly pour in the milk while whisking, until the batter becomes smooth. It will look thin and runny at this stage—don’t worry, that’s exactly what you want.
  9. Step 5: Fold in the Egg Whites
  10. Carefully fold the whipped egg whites into the lemon batter in three batches. Use a spatula and work gently to keep the air in the mixture. This step is key to getting that fluffy sponge layer on top.
  11. Step 6: Pour and Bake
  12. Pour the batter into your prepared dish or ramekins. Place the dish into a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish. This water bath helps the pudding bake gently and form that saucy bottom layer.
  13. Step 7: Bake to Perfection
  14. Bake in the center of your oven for about 35–40 minutes, or until the top is lightly golden and set but still has a slight wobble in the middle. Don’t overbake—it should be soft and custardy underneath.
  15. Step 8: Cool Slightly and Serve
  16. Let the pudding cool for about 10 minutes before dusting with powdered sugar. Serve warm, spooning out generous portions to reveal the hidden lemon sauce underneath. Top with whipped cream or a scoop of ice cream if you’re feeling fancy.

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