An intensely flavoured lemon pudding that magically separates into two delicious layers – one cake, one sauce. Make it with only 5 main ingredients – no eggs needed!
Since we moved to Australia just over a month ago, I’ve had lemons coming out of my ears. Both sisters-in-law gave me a bag of them fresh from the garden. If they hadn’t, I could have picked up a bag from a neighour. It’s not uncommon here to see bags of lemons sitting on driveways with a sign in front: ‘Free lemons’.
But if you’re going to take those lemons, you really need to think of something to make with them. And relatively fast before they turn into green powder in your fruit bowl.
You might have seen something like this magic lemon pudding called self-saucing lemon pudding, or even lemon delicious pudding. You mix together:
- lemon zest
- and butter
then you pour over lemon juice, sugar and water and bake. While in the oven, the dish ‘magically’ separates into a cake layer and a lemon sauce layer.
Add ice cream and eat. Hopefully you’ve fooled guests into thinking you’ve slaved away over this magic lemon pudding, when really it only took you 5 minutes to throw together. Massive win.
In the past, I haven’t had much success making anything that has ‘magic’ in its name. A chocolate self-saucing pudding ended up with hardly any sauce and a magic apple cake tasted divine but didn’t have the 3 clearly defined magic layers it was supposed to.
And to be totally honest, this recipe tends to divide a room. We have made it several times and love it, but it does receive mixed reviews.
The key to success is to leave the lemon pudding to cool slightly for ten to fifteen minutes after it comes out of the oven. The sauce might look a bit runny at first but if you let it stand it thickens up nicely.
But then eat it immediately. We found this tasted really nice re-heated the next day but some of the sauce had sunken into the cake.
I hope you enjoy this. It perhaps won’t ever win any beauty contests, but we think it’s a delicious ‘got-to-have-dessert-right-now’ recipe!
Update: The original magic lemon pudding recipe I adapted had very mixed reviews, and so does this one! If you give this a go and like it, would you consider popping back and leaving a review? Thank you!
Easy lemon magic pudding (5 ingredients)
for the cake batter
- 1 cup self-raising flour
- 0.5 cup sugar
- 1 lemon zest only (use the juice in the sauce)
- 0.5 cup milk warmed
- 2 tablespoons butter (melted and mixed in with the warm milk)
for the sauce
- 0.25 cup sugar
- 1 cup water boiling
- 0.5 cup lemon juice (2 to 3 lemons)
to serve (optional)
- icing / confectioners’ sugar for sprinkling
- vanilla ice cream
Pre-heat the oven to 355F / 180C and grease a medium sized high-sided baking dish with butter.
Mix together the flour, sugar and lemon zest in a medium bowl.
Pour the milk / butter mixture into the dry ingredients and stir until well combined.
Empty the batter into the baking dish.
Mix the sauce ingredients together, then carefully pour over the batter in the baking dish. Bake for about 35 minutes or until the top is golden brown and the sauce starting to bubble around the sides.
Take out of the oven, then leave for 10 to 15 minutes to allow the sauce to thicken slightly before serving.
Sprinkle with icing sugar and serve immediately with vanilla ice cream (if you like).
A note on the appearance!
Know before you make it that this dessert is DELICIOUS but it's probably never going to win any beauty contests! It might be one to reserve for you and your family rather than serving it to guests you're wanting to impress 😉
A note on the consistency
Some readers have reported this dessert to be 'too runny'. There IS a lot of sauce, and when you first take it out of the oven it's bubbling and runny looking.
Leave it for about 15 minutes however and it should thicken up nicely, leaving the equally as delicious cake on the top.
A note on the flour
The self raising flour in this recipe is crucial for it to work, so make sure you don't use plain flour instead.
If you don't have any self raising flour, simply add 1.5 teaspoons of baking powder and half a teaspoon bicarb of soda/baking soda for every cup of flour.