Moist, soft, and bursting with zesty flavor 💛 this Lemon Self-Saucing Pudding is incredibly easy to whip up and ready in under an hour! It’s light and fluffy, with a rich lemon sauce that seeps into the sponge 🍋.
Lemon Sponge Pudding
Moist, soft, and bursting with zesty flavor 💛 this Lemon Self-Saucing Pudding is incredibly easy to whip up and ready in under an hour! It’s light and fluffy, with a rich lemon sauce that seeps into the sponge 🍋.
Sponge
- 1 3/4 cups self-rising flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 3/4 cup dairy-free milk (I used almond)
- 1/4 cup dairy-free yogurt
- 1/4 cup oil
- Zest and juice of 1 lemon
Sauce
- Zest and juice of 1 lemon
- 2 1/2 tablespoons cornstarch
- 1 1/4 cups boiling water
- 1/2 cup caster sugar
- Preheat your oven to 350°F.
- Line a square baking tin.
- Mix the milk with the lemon juice and set aside to thicken.
- Rub the lemon zest into the sugar to enhance the flavor.
- Combine the sugar mixture with the rest of the wet ingredients in the milk mixture. Sift in the dry ingredients.
- Gently mix until just combined.
- Pour the batter into the prepared tin.
- In a heatproof bowl, mix the lemon juice with the cornstarch to form a smooth paste. In a separate jug, combine the caster sugar with the boiling water, then pour it over the cornstarch mixture and whisk until smooth.
- Pour this lemon sauce over the sponge batter.
- Bake for 45-50 minutes, until golden and set, and the sponge springs back when touched.
- Serve with a dusting of powdered sugar and a side of custard.
