If you love citrus flavours, this is the dessert for you! Lemon delicious is a retro self saucing pudding – a lemon cake floats on top of a tangy sauce. An affordable dessert that’s easy to make and a lighter alternative to chocolate pudding. This vegan version is very similar to the original, with the ommission of eggs and replacing dairy milk with plant based alternatives. Serve with vanilla ice cream.
Ingredients You’ll Need
This self-saucing pudding is delightfully tangy and effortlessly vegan – grab full measurements in the recipe card at the bottom.
- Self-raising flour
- Salt
- Sugar
- Margarine
- Lemon juice
- Lemon zest
- Soy milk
- Cornstarch
- Boiling water
- Vanilla ice cream (for serving)
Instructions
Follow along with this step-by-step guide to make your Lemon Self Saucing Pudding. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Preheat the oven and whisk together flour, salt, sugar, and lemon zest in a large bowl.
Step two: In a jug, combine soy milk, lemon juice, and melted margarine.
Step three: Pour into the dry mix and stir into a thick batter.
Step four: Mix cornstarch with lemon juice and boiling water to make the sauce.
Step five: Sprinkle sugar evenly over the batter, then gently pour the sauce on top.
Step six: Bake until the cake top is lightly golden and the sauce is bubbling beneath.
Step seven: Serve immediately with scoops of vanilla ice cream.
Serving Suggestions & More Recipes
If you liked the warm, saucy lemon self-saucing pudding, then you might also like my rhubarb apple crumble – it’s so good with soft, baked fruit and a golden, buttery topping!
Lemon Self Saucing Pudding
Equipment
- Dutch oven
Ingredients
Pudding
- 2 ¼ cups self-raising flour (270g)
- ½ tsp salt
- 1 cup sugar (200g)
- 120 g margarine
- 2 tbsp lemon juice (30ml)
- 2 tbsp lemon zest (approx. 12g)
- 1 cup soy milk (240ml)
Sauce
- ⅔ cup lemon juice (approx. 160ml)
- 1½ tbsp cornstarch (12g)
- 2½ cup boiling water (600ml)
- ¾ cup sugar (150g)
Instructions
- Preheat your oven to 350°F (180°C). Grease a large Dutch oven (26 cm diameter) or a similar large baking dish. If you’re using a smaller dish (17 cm), halve the ingredient quantities and place it on a lined oven tray to catch any drips.
- In a large mixing bowl, sift together the self-rising flour, salt, sugar, and lemon zest.
- In a separate jug or bowl, combine the soy milk, lemon juice, and melted margarine. Stir to combine.
- Pour the wet mixture into the dry ingredients and stir until you form a thick batter. Spread the batter evenly into your prepared Dutch oven or baking dish.
- In a separate jug or bowl, whisk together the cornstarch and lemon juice. Add the boiling water and stir until well mixed.
- Sprinkle the sugar evenly over the batter. Then, gently pour the prepared sauce over the top of the batter. You can pour the liquid over the back of a spoon to soften the impact.
- Place the pudding in the preheated oven and bake for 50-60 minutes, or until the top is lightly golden.
- Serve the pudding warm with a scoop of vanilla ice cream on top.
Tiffany Castle says
I never got around to trying this before I started vegan. Now I still have the option. Thank you
Daniela Velez says
So darn good, seriously.
Sarah says
This looks absolutely mouth-watering.
Hong Nguyen says
This is truly the best.