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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 🍋.
Course Dessert

Ingredients

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

Instructions

  • 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.