Why You’ll Love This Lemon Self Saucing Pudding
If you’ve never had lemon self saucing pudding before, you’re in for a real treat. It’s one of those classic Aussie desserts that hits the sweet spot between a fluffy sponge cake and a luscious citrusy sauce. The magic happens as it cooks—while the top becomes soft and spongy, the bottom transforms into a velvety lemon curd-like sauce. 😍
Here’s why I adore this recipe:
✔ Slow Cooker Magic – No need to turn on the oven! Just mix, pour, and let your Sunbeam Slow Cooker work its magic.
✔ Foolproof & Easy – Even beginner bakers will nail this!
✔ The Perfect Balance – It’s tangy yet sweet, making it light enough to enjoy year-round.
✔ Pairs with Anything – Ice cream, cream, custard… you name it!
Watch the video below to see how I make my Lemon Self Saucing Pudding
🏆 The Secret to the Best Lemon Self Saucing Pudding
There’s something truly special about a good self saucing pudding—but getting that perfect cake-to-sauce ratio can be tricky. Here are a few game-changing tips to guarantee success:
1️⃣ Use Fresh Lemons 🍋
Lemon is the star ingredient, so use freshly squeezed juice instead of bottled! If you can get Meyer lemons, they have a slightly sweeter, floral flavour that works beautifully in desserts.
2️⃣ Don’t Overmix the Batter
A light stir is all you need! Overmixing leads to a dense sponge instead of the soft, airy texture we’re after.
3️⃣ The Hot Water Trick 🔥💦
When adding the hot water, pour it over the back of a spoon so it gently settles on top. This ensures an even layer and prevents disturbing the batter.
4️⃣ Slow Cook for the Perfect Texture 🕰️
Set your slow cooker to LOW for 2.5 to 3 hours. This allows the pudding to cook evenly and develop that perfect sauce-to-cake balance.
5️⃣ Let It Rest Before Serving 🍽️
I know it’s tempting to dive in immediately, but letting the pudding sit for 5–10 minutes helps the sauce thicken slightly, making it even more indulgent.
🍨 Best Way to Serve Lemon Self Saucing Pudding
This Lemon Self Saucing Pudding is pure comfort food, and the right pairing takes it to the next level! Here’s what I recommend:
🥄 A big scoop of no-churn lemon ice cream – Double the lemony goodness! 🍦
🥄 Thickened cream or double cream – Adds a luscious, creamy contrast.
🥄 Vanilla bean custard – A warm, silky pairing that balances the tangy flavours.
🥄 Fresh berries – Raspberries or blueberries bring a lovely burst of freshness.
And, of course, don’t forget a dusting of icing sugar for that final touch! ✨
🏡 Storage & Reheating Tips
Got leftovers? Lucky you! Here’s how to store them:
🛒 Fridge: Store in an airtight container for up to 3 days. The sauce will thicken as it cools but will loosen when reheated.
🛒 Freezer: Freeze in portions for up to 1 month. Thaw overnight in the fridge before reheating.
🛒 Reheating: Microwave individual portions for 30-40 seconds or until warm. Add a splash of milk if the sauce has thickened too much.
💡 More Desserts to Try!
If you love this Lemon Self Saucing Pudding, you’ll definitely want to try these:
- Funfetti Cheesecake That’ll Steal the Spotlight at Any Party!
- Banoffee Dessert Salad Recipe: Your New Favourite Sweet Treat
- Mexican Layer Dip with Tortilla Chips: A Crowd Favourite You’ll Keep Coming Back To
Let me know in the comments which one you’ll be trying next!
📸 Share Your Lemon Self Saucing Pudding!
Tried this Lemon Self Saucing Pudding recipe? I’d LOVE to see your creations! Snap a pic and tag me on Instagram @steph_cooks_stuff so I can share your masterpiece! 📷💛
Now, who’s ready to grab a spoon and dive in? 😍🍋
Lemon Self Saucing Pudding
Ingredients
Equipment
Method
- Let’s start by whipping up the cake batter! in a bowl, add the Lemon juice, Lemon zest, Caster Sugar, melted Butter, Egg, and Milk. Whisk it all together until it’s smooth and looking like a lemony dream.
- Now, add your Self-Raising Flour to the mix and stir until everything is well combined and you’ve got a lovely, thick batter.
- Spray your slow cooker with a bit of Olive Oil to stop the cake from sticking—it’ll make serving so much easier later
- Pour your cake batter into the slow cooker and spread it out evenly over the bottom - this is where the magic begins!
- Next, mix the Lemon juice, Sugar, boiling water, and Corn Flour - here comes the fun part—gently pour this lemony liquid over the back of a soup spoon or your spatula onto the cake batter, it’ll sink down and create a delicious sauce as it cooks.
- Place a tea towel over the top of your slow cooker (this helps catch condensation and keeps the cake fluffy), then pop on the lid. Cook on high for 2 hours or until the cake is set and the top is golden.
- To make the Ice-cream, put the thickened Cream into the mix master, whip the cream with the Vanilla and zest of the Lemons, after that has come together, add in the Condensed Milk, and whiz together again.
- Once the pudding is ready, serve it up warm, making sure to scoop up some of that amazing Lemon sauce from the bottom. Enjoy the perfect balance of sweet and tart in every bite with a side of the 3 ingredient no-churn Lemon Ice-cream.
Nutrition
Video
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Absolutely! Bake in a greased baking dish at 180°C (160°C fan-forced) for about 35-40 minutes until the top is golden and springy.
Yes! Swap out the self-raising flour for a good gluten-free blend and add ½ teaspoon of xanthan gum for structure.
This can happen if:
✔ The batter was overmixed (making it too dense).
✔ The hot water wasn’t poured gently (disrupting the layers).
✔ It was overcooked, causing the sauce to absorb into the sponge.