‘Magic’ Self Saucing Lemon Pudding
on Aug 12, 2022, Updated Apr 24, 2025
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This is one for lemon lovers! An intensely flavoured self saucing lemon pudding (AKA lemon delicious!) that magically separates into two layers – one fluffy sponge, one tangy lemon sauce. Quick and super easy to make with only 5 main ingredients – and no eggs needed!
I love lemon season here in Western Australia. We have a young lemon tree in our garden, but while we wait for it to (hopefully) start producing fruit there are often lemons left in front of houses with a note on – ‘Free Lemons!’.
So what do you make when it’s lemon season (whether you have them growing locally or not)? Personally, either this Greek lemon chicken and potatoes (an incredibly delicious and easy midweek meal), or my famous lemon pudding are two of my go-to lemon recipes!
What’s a self saucing lemon pudding?
You might not be too surprised to learn that, as if by magic, a self saucing lemon pudding makes its own sauce while it’s cooking.
To make it, you mix together a few simple lemon sponge cake ingredients and pour them into a pudding dish. Then you pour over 3 ingredients – just lots of lemon juice, sugar and boiling water.
Somehow, while baking, the pudding ‘magically’ separates into a light and fluffy sponge cake layer with a delicious, tangy lemon sauce layer below.
When you put it in the oven covered in liquid, it’s hard to believe it’ll actually work, but I promise it does. It’s SO ridiculously simple!
Love lemon desserts? More Scrummy Lane faves include lemon mascarpone layer cake or lemon curd cake (great for birthdays and afternoon tea!), lemon bakewell slices, 6-ingredient lemon and ricotta cake or lemon posset.
Why you’ll love it
Here in Australia, this is a classic dessert, sometimes known as lemon delicious or lemon surprise pudding. It’s a perfect quick (and, if lemons are in season, economical!) dessert for your family or for guests.
Recipes can differ slightly from one another, so what’s different about this lemon pudding recipe?
- It contains just 5 simple ingredients (I wanted to keep it super simple).
- SO easy to make with only 10 minutes’ hands-on prep time (the oven does the rest!). No mixer required. Just mix wet ingredients into dry with a wooden spoon, pour over the sauce ingredients and bake.
- It’s made WITHOUT EGGS (perfect for when you don’t have any, or someone has an egg allergy). No complicated whisking and folding of egg whites like in some other lemon pudding recipes!
- The lemon sauce is super zingy. I love the contrast of the light, sweet cake and tart citrus sauce. And there’s a lot of it!
- The sponge is light, fluffy and crisp on top. It might not be the prettiest, but it sure is delicious!
- This version isn’t overly sweet. That’s just the way I usually like to do desserts around here.
5***** Review
“We made this once, and then told everyone we knew about it – it was that good!”
Janiika
About the ingredients
Yes, just 5 main ingredients! Here’s what you need to know:
The cake batter
Self-raising flour: It’s important that you use self-raising flour, and not plain flour or self rising flour (US). If you don’t have any, simply make your own by mixing 2 teaspoons of baking powder into a cup of all-purpose flour.
Sugar: Just regular white sugar or caster sugar (fine sugar).
Lemon zest: Add the zest of one lemon to the sponge cake batter. Nothing gets wasted because the juice will go into the sauce!
Milk: You’ll need half a cup of warm milk. Any kind of milk works.
Melted butter: You’ll melt the butter into the warmed milk. Both unsalted and salted butter are fine.
The sauce
Sugar: Just a quarter cup, since you want a tangy sauce to contrast with the sweeter sponge. Ordinary white sugar or caster sugar (fine sugar) are both fine. Don’t reduce the amount of sugar in the sauce – the recipe needs this amount for the consistency.
Lemon juice: You’ll need the juice of 2-3 lemons or around half a cup.
Boiling water
How to make it
The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.
You really won’t believe how easy it is to make this lemon self saucing pudding!
Here’s what to do.
Step 1: Prepare a souffle or pudding dish by rubbing with a little butter or spraying with oil. Also pre-heat the oven.
Step 2: Mix together the dry ingredients for the cake batter – so flour, sugar and lemon zest.
Step 3: Warm the milk in a jug in the microwave. Then melt the butter into it.
Step 4: Pour the wet milk/butter mixture into the dry flour/sugar/zest mixture and stir until you have a smooth batter.
Step 5: Scrape the batter into your prepared dish.
Step 6: Mix together the sauce ingredients. Then carefully pour over the batter in the dish.
Step 7: Bake for around 35 minutes or until the pudding has risen, the top is golden brown and the luscious lemon sauce is bubbling up around the sides.
Helen’s Top Tips
I’m going to be honest here. This recipe mostly gets rave reviews, but it can also divide a room. I have not experienced this myself, but occasionally a reader reports it ‘not working’, with liquid still on top of the cake.
Bear in mind that this pudding may not win any beauty contests! But it’s always delicious!
Here are my top tips for success.
- 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.
- Make sure the oven is heated up properly before baking.
- Make sure you use self raising flour and not all-purpose or self-rising flour (NOT the same thing).
- Then enjoy immediately. It still tastes lovely reheated the next day, but some of the sauce does soak into the pudding and the sauce will be thicker – more like lemon curd. Yum!
How to serve
This one’s very simple. If you like, sprinkle a little icing sugar (powdered sugar) over the top of your pudding. Then serve your magic lemon pudding into bowls, add a scoop of vanilla ice cream and eat!
Some readers have also served with whipped cream and even Greek yogurt and enjoyed it. In particular the cooling Greek yogurt pairs well with the tangy lemon.
If you want to create even more of an old fashioned lemon sponge pudding vibe, feel free to serve with custard instead!
Also, one last reminder that it’s important to let the pudding ‘rest’ for a while before eating to let the sauce settle, cool and thicken a little. 😉
Variations
This is a beautiful quick pudding, perfect as it is, but there a few changes you can make to vary it if you like:
- Double the ingredients to serve a small crowd. Of course you’ll have to use a larger baking dish. It will also take longer to bake – roughly around 10 to 15 minutes longer or until the top is risen and lightly golden.
- If you like, you can make this with a different citrus juice, or a mixture. Try orange and lemon or lime. Just replace the lemon juice in a ratio of 1:1 and the result will be the same.
- Try mixing a few blueberries or raspberries into the sponge batter.
- Feel free to use gluten free flour to make this a gluten free dessert. The texture of the cake may be slightly different and also may soak up the sauce faster, but the pudding will still be delicious.
- Yes, you can make this a vegan pudding by replacing the dairy milk with a non dairy alternative such as soy milk or almond milk. You can use melted coconut oil instead of butter.
- Try making it in 4 individual ramekins instead of 1 larger one. The cooking time will be a little less (roughly 20-25 minutes). Keep an eye on the puddings in the oven. They’re ready when well risen, browned and bubbling.
Recipe FAQ
You should use a souffle dish or high sided round baking dish that’s between 6 and 8 inches in diameter. Alternatively, a similar sized square or rectangular ovenproof dish will work.
Nope. Although there are versions of this lemon pudding that are made with eggs, this recipe is egg-free. The texture of the cake is light, fluffy and delicious without using any eggs.
Occasionally, a reader reports this issue. I have made this many times and usually when the pudding first comes out of the oven the sauce is still quite runny. That’s OK. Just leave it for 10 to 15 minutes and as it cools it will thicken slightly. Some of the sauce will even soak into the sponge, making it even more delicious.
Nope. This pudding might not win any beauty contests. As long as it’s lightly browned and risen and bubbling, it’ll be delicious. If not browned, feel free to leave in the oven for a few more minutes. If the appearance still bothers you, perhaps it’s one for just serving to the family rather than to guests!
Chocolate self saucing pudding
I worked on the ‘little sister’ of my lemon pudding AKA a 6-ingredient chocolate self saucing pudding, also with no eggs, for a long time before publishing it.
I wanted to get it ‘just right’. I hope you agree it was worth the wait! There are plenty similar puddings out there already, but what sets this one apart is that:
- it’s surprisingly low in sugar
- it’s egg free, just like the lemon pudding, in case you can’t get any or you can’t eat eggs
- it too has got plenty of sauce (mmmm… )
Find out more about the chocolate self saucing pudding.
More super easy desserts
One of the things I love about this lemon ‘surprise’ pudding is that as long as you have 2 or 3 lemons, you probably already have everything else you need.
Here are some more super easy ‘I need it now!’ kinda desserts!
- Chocolate lover too? Try this 6-ingredient Swedish chocolate cake, this 10-minute no-bake chocolate truffle cake, or these 5-minute chocolate pots.
- In the mood for ice cream? Try this 5-minute chocolate banana ice cream (healthy nice cream!
- Peanut butter lover? This 2-minute peanut butter mug cake (It’s healthy!) also gets rave reviews. Need dessert for a party or BBQ? Try these easy peanut butter Cheerio bars.
- Love fruit desserts? Try this ‘impossibly easy’ blueberry clafoutis (custardy and creamy!), easy rhubarb bars, or Italian apple cake.
‘Magic’ Self Saucing Lemon Pudding
Ingredients
for the cake batter
- 1 cup self-raising flour, (NOT self-rising flour: If you don't have self-raising flour mix 2 teaspoons baking powder into 1 cup plain/all-purpose flour)
- ½ cup sugar
- 1 lemon, zest only (use the juice in the sauce)
- ½ cup milk, warmed
- 2 tablespoons butter , (melted and mixed in with the warm milk)
for the sauce
- ¼ cup sugar
- 1 cup boiling water
- ½ cup lemon juice, (2 to 3 lemons)
to serve (optional)
- icing / confectioners’ sugar for sprinkling
- vanilla ice cream, whipped cream or custard
Instructions
- Pre-heat the oven to 355F / 180C (note this is for a fan oven – if you have a conventional oven increase to 390F/200C). Grease a medium sized high-sided baking dish with butter.
- Mix together the flour, sugar and lemon zest in a medium bowl.1 cup self-raising flour, ½ cup sugar, 1 lemon
- Pour the milk / butter mixture into the dry ingredients and stir until well combined.½ cup milk, 2 tablespoons butter
- 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.¼ cup sugar, 1 cup boiling water, ½ cup lemon juice
- 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).icing / confectioners’ sugar for sprinkling, vanilla ice cream, whipped cream or custard
Hi, first time I have tried this recipe, we did enjoy it but possibly it takes 2d place to oe I always make, which does have eggs and the cae part if a bit fluffier and the sauce more like lemon curd. But that said. I will probably make your recipe again sometime as any lemon pudding is well received by my family. I’m a South African
Hello Jeanette! I’m really glad you liked the pudding despite having some reservations! I consider it a compliment that you’ll make it again. I think it’s a good recipe for when you want something super quick and easy, rustic, and you don’t have or can’t eat eggs 😉
Thanks for this ‘magic’ lemon pudding recipe. Quick and easy with the right balance of lemon. Great with ice cream!!
Hi Cas! I’m SO happy you enjoyed it. I LOVE how lemony it is too. Thank you so much for the feedback! 🙂
If you double the recipe how long should I cook it for? Did you use fan bake or normal thanks!
Hi Olivia! I’ve made this successfully in both a normal and fan oven at the same temperature. I’ve never doubled the recipe before but another reader said that they did and it turned out great! Another reviewer said they doubled it and it need more cooking time (around 15 to 20 minutes longer). The top should be lightly golden and ‘set’ and the sauce should be bubbling all around. I’d check at the stated cooking time and again every 5 minutes after that. Don’t worry if it looks a big mess when it comes out of the oven. It settles and thickens and tastes amazing! I’d love to know how you get on!
Hey there I doubled the cake ingredients and doubled only the water in the sauce. I baked at 180 fan forced for 35 mins then turned the oven off and let it sit for 10-15 minutes then out of the oven for another 10 mins. Delicious!
Thank you so much for letting me know how you got on, Olivia – I was really curious! That’s so helpful to know. So happy it turned out well! Sounds like you nailed it!
What should be the consistency of the cake batter? I had to add nearly 1/2 cup more milk to make it the usual pouring ribbon consistency.
The cake became soggy/doughy and didn’t cook well either…
I used whole wheat flour with added baking powder and baking soda, not sure if that made the difference… 🙁
Hi! Sorry it didn’t turn out well for you! The batter should be like normal muffin or cake batter, so not too thick or thin. I would definitely give it another go with white flour and the amounts of leavening stated in the recipe. It generally gets really good reviews. Oh and do let me know how you get on if you do try it again 😉
Delicious, easy and cheap. Thank you sooooo much.
Great summary, Suzie. Thank you! So glad you liked it! 🙂
I was really not sure about this recipe but with only 5 ingredients and so easy I just had to give it a go. It is wonderful! So tasty with a real zingy lemony hit, the sauce compliments the sweet dense sponge, and so easy. Will definitely be on full rotation in my family.
Hi Alison. I’m so happy you enjoyed this. I love that it has so few ingredients too. Thank you so much for the feedback!
I came across the recipe an hour and a half ago n made it straight away, it’s the easiest n yummiest pudding EVER! U can’t ever tell it’s egg free! Thanks!
So happy to read this – thank you so much for letting me know what you thought. This is the greatest ever dessert to make on a whim if you happen to have some lemons lying around (and no eggs!!). I also have a chocolate version, in case you’re also tempted to try that. Have a great week!
I needed a quick easy dessert and came across this recipe, I doubled the mixture and it came out great! It definitely doesn’t look that great but it makes up for it in taste. I will add this to my recipe book, a new family fave !
Hi Kyla, and thanks so much for the great feedback! You’re right, it’s not the best looking dessert on the block, but it’s supposed to be a quick and easy ’emergency’ family dessert when you have a craving for something lemony, warming and delicious. So glad you liked it!
This is a keeper. I made this with SR Gluten free flour. Because I find GF flour tends to soak up moisture more than regular wheat flours, the end result was a beautiful cakey pudding with very little syrup (but not dry). The balance of tartness and sweetness was perfect for our tastes. With very hungry teenage boys, I doubled the recipe and it was just perfect. Thank you!
Hi Claire! It’s very helpful to hear how this turned out with GF flour, so thank you so much for the feedback. It’s also good to know a larger version still worked out well. So happy you enjoyed it! Now we have a lemon tree I think we’ll be making this more often too!
Made this tonight as I wanted an easy dessert following a roast chicken. We also have a lemon tree full of lemons so it needed to be a lemon dessert. . Gotta say it was an absolute hit and everyone loved it. The only change I made was using a little less of the sauce as I felt it needed less once I started pouring it over the batter.
Perfection. Will definitely make this again.
Hello Clare! Thank you so much for the great feedback! Isn’t it wonderful having a lemon tree? We have one too now and I’m loving it. I see a lot more of this pudding in my future. I do find if there are any leftovers it’s good to have a bit more sauce because some of it soaks into the pudding in the fridge. But perhaps you didn’t have any… 😉
Can we substitute butter with refined or clarified butter?
Hi Promila! I haven’t tried this substitution I’m afraid but I have a feeling it would work, as long as you use the same amount. Good luck!
First, let me thank you for this wonderful (and easy) recipe. Tonight I was wanting something lemony to follow our Nachos for dinner. I didn’t want to make a big mess with the mixer and all the tools that go into making a layer cake. This filled all of my requirements (one measuring cup, one spatula, one mixing bowl and a 9×9 cake pan), and tasted amazing.
Second, I have a question. Have you ever tried this with lime instead of lemon? I think that would knock my socks off. (Not a surprise since I am usually barefoot.). If so, are there adjustments to the recipe?
Lastly, I adjusted the recipe, and added 1/2 cup of sugar to the sauce. I don’t care for confectioners sugar but didn’t want to loose the sweetness. It came out tasting great, but the sauce was still a bit juicier than I expected after letting it rest 20 minutes. Also, since I used a big pan, it was rather thin. Would ramicans work better? Do you have any suggestions to make the recipe less juicy?
Again, great recipe and I would appreciate any advice.
Hello, and thank you so much for the helpful feedback! I love your idea of trying it with lime. I think it would work although you’d need more limes so it could get expensive if you don’t have a tree! (some people do here in Perth Australia!) I think that possibly your sauce was on the runny side because of the added sugar. That would melt down to more liquid. So I’d stick to just 1/4 cup next time and see if that makes a difference. Ramekins could work but I’m afraid I’ve never tried it. The very best option is a classic souffle size dish, or even a Pyrex bowl that isn’t too wide would work. It’s really good to know that despite the slight variations in the recipe you still enjoyed the taste! 🙂
Lusciously lemony! Made this today and it was fabulous. I was apprehensive when it went into the oven…..the batter is very loose and seeing all that liquid sitting on top just looked wrong but it worked!… definitely advise leaving it out for 10 mins or so before serving because the sauce thickens and settles nicely. There is still ALOT of sauce but that’s what makes it! – if you like lemons! 😂 It’s not the prettiest of deserts but was delicious!
Thanks for this Anne. This is exactly how I would sum it up myself. Not the prettiest but saucy, lemony and delicious! 🙂 Have you tried the chocolate one?
This was absolutely delicious! Thank you so much for sharing this recipie.
Hi Amelie! So glad you liked it, and thanks for the feedback!
Fantastic, so easy to make and best of all not too sweet but with a great lemon taste. Lovely crispy topping. It does look a mess when it comes out of the oven, but like you say if you leave it it thickens up beautifully.
Will definitely make again.
So glad you liked it enough to consider making it again. Thanks so much for the feedback! 🙂
This was a very delicious recipe although the sauce was still very wet at the end of almost 30 minutes cooling. This did not however impact the taste and is one of the best lemon recipes I’ve made which, believe me, is a lot! 😂
Congratulations
Glad you enjoyed it so much, Dominic, and thanks very much for leaving a review 🙂
Can Splenda be used instead of sugar?
Hello Cindy! Hmmm… I have to be honest, I don’t know. I’m not sure if the sugar adds to the texture of the sauce. But you could certainly give it a try. I’d love to know how you get on if you do try it!
Just wondering what would happen if I substituted all the water for lemon juice? Would the chemistry of it still work?
Hi Katherine! Hmmm… to be honest I think that would be far too ‘lemony’. You’ll see that the sauce has just the right balance between tart and sweet. I hope you do give it a go!
I am somewhat of a novice in the kitchen. I found the recipe clear and easy to use and the result was delicious. I have made a few of the egg-based alternatives and they are also nice, just different. I left a little of the sauce out (maybe 10%) because of the comments about the pudding not ‘setting’. I could have added it all. Mine set beautifully and if anything was a little short on the sauce. Next time I will use the lot.
Hi Richard! It’s really helpful to hear that the recipe was easy to follow and turned out well. Obviously that’s what I always aim for! Definitely give it another go with the regular amount of sauce. Merry Christmas!
As others have commented, the syrup is runny, (perhaps I should have left it a little more than 15 minutes) but it is a fantastic, quick pudding for vegans and lovers of lemon. Better still, vegan lemon lovers. I will eat the other half cold tomorrow by which time the syrup will have definitely ‘set’. When I was a ‘veggie’ I used to make an upside down lemon pudding that required eggs, this is easily as good, probably better.
Hi Brian! I really appreciate the feedback – thank you! I think the sauce turned out exactly as it’s supposed to for you. Yes, just leave it a few minutes longer for a slightly thicker sauce. I like that this dessert is easily made vegan. so glad you enjoyed it, and very encouraging that you liked it as much as your old upside down cake!