A rich and creamy lemon pudding is perfect comfort food. This self-saucing lemon pudding provides its own lemony sauce for a foolproof dessert that is not too sweet and delightfully tangy. Here is how you can make it at home.
Ingredients:
•1 cup all-purpose flour
•1/2 cup sugar
•1 teaspoon baking powder
•1/4 teaspoon salt
•1 cup milk
•1/3 cup lemon juice
•1/4 cup butter, softened
•2 egg yolks, beaten
•Zest of 1 lemon
•1/4 cup sugar (for sauce)
•2 tablespoons butter (for sauce)
•1 tablespoon lemon juice (for sauce)
Instructions:
- Preheat the oven to 350°F and grease a 9-inch pie dish or baking dish.
- In a large bowl, sift together the flour, 1/2 cup sugar, baking powder and salt.
- In a separate bowl, whisk together the milk, 1/3 cup lemon juice and softened butter until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- In another bowl, beat the egg yolks and then fold into the batter along with the lemon zest.
- Pour the batter into the greased dish and bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean.
- Allow to cool slightly, then prick the top all over with a fork to allow the steam to escape.
- To make the sauce, melt the butter in a saucepan over medium heat.
- Whisk in the 1/4 cup sugar and 1 tablespoon lemon juice and bring to a boil, then reduce heat and simmer 1 minute.
- Pour the sauce over the pudding just before serving. Allow it to soak in for extra lemon flavor.
Some tips for making the perfect self-saucing lemon pudding:
•Use fresh ingredients for maximum lemon flavor.
•Add the lemon zest for extra lemon flavor and aroma.
•Do not overmix the batter or the pudding can become dense. Gently fold in the eggs and zest.
•Prick the top with a fork to allow steam to escape and prevent cracks from forming.
•Make the sauce just before serving for the best flavor. Simmer it gently until slightly thickened but still pourable.
•Pour the sauce over the pudding just before serving for it to soak in fully.
•Chill any leftovers within 2 hours of cooling. The pudding is best eaten the day it’s made.