Baked Self-Saucing Lemon Pudding

A wonderfully light, fluffy pudding with a tangy lemon sauce that forms underneath as it bakes. Prepare the batter ahead of time if you wish, then bake about 40 minutes before serving for the best result.

Ingredients

• 10 tablespoons (1¼ sticks / 5 oz) unsalted butter, softened
• 1¾ cups caster sugar
• Zest of 4 lemons
• 6 large egg yolks
• 1½ cups whole milk
• 1 cup freshly squeezed lemon juice (about 4–6 lemons)
• ½ cup self-rising flour, sifted
• 8 large egg whites
• Confectioners’ (icing) sugar, for dusting
• Vanilla ice cream, for serving (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish.
2. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the lemon zest and egg yolks, beating until well combined.
3. Gradually pour in the milk and lemon juice, mixing continuously. The mixture may appear curdled—this is completely normal.
4. Add the sifted self-rising flour and stir until smooth. The batter may still look slightly curdled, but there should be no lumps.
5. In a separate clean bowl, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the batter, taking care not to deflate them. This is what gives the pudding its wonderfully light texture.
6. Pour the batter into the prepared baking dish. Place the dish inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the baking dish.
7. Bake for 30–35 minutes, or until the top is lightly golden and just set. The bottom will remain soft and develop a silky lemon sauce.
8. Dust generously with confectioners’ sugar and serve warm with a scoop of vanilla ice cream, if desired.

My Kalahari Kitchen Tip

For the best texture and flavor, serve this pudding straight from the oven while the lemon sauce is still warm and silky. The contrast between the fluffy sponge and the tangy sauce is what makes this dessert so special.

This pudding can also be baked as elegant individual servings. Divide the batter evenly among 6–8 buttered 6-ounce (180 ml) ramekins and place them in a roasting pan. Fill the pan with hot water until it reaches halfway up the sides of the ramekins and bake at 350°F (175°C) for 20–25 minutes, or until puffed, lightly golden, and just set. They will rise beautifully and resemble delicate soufflés, with the same luscious self-saucing lemon curd beneath.

Serve immediately, dusted with icing sugar and accompanied by vanilla ice cream or lightly whipped cream.

In the depths of winter, I finally learned there was in me an invincible summer.– Albert Camus