Self-Saucing Citrus Pudding Recipe

Name: Self-Saucing Citrus Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g unsalted butter (softened plus extra to grease); 1 vanilla bean (split and seeds scraped); 1 lemon (1 tablespoon finely grated zest and juice of); 1 cup caster sugar (2x1/2 cups = 220 grams); 2 eggs; 1 cup plain flour (150 grams); 1 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup milk (80ml); 2 tablespoons cornflour; 2 oranges (finely grated zest and juice of); 1 cup water (boiling 250ml); 2 tablespoons icing sugar (to dust estimated)

Servings: persons

125 g unsalted butter (softened plus extra to grease)
1 vanilla bean (split and seeds scraped)
1 lemon (1 tablespoon finely grated zest and juice of)
1 cup caster sugar (2x1/2 cups = 220 grams)
2 eggs
1 cup plain flour (150 grams)
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk (80ml)
2 tablespoons cornflour
2 oranges (finely grated zest and juice of)
1 cup water (boiling 250ml)
2 tablespoons icing sugar (to dust estimated)

1
Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
2
Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
3
Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
4
Spread the batter into the pudding basin.
5
Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
6
Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
7
Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
8
Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
9
NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.

771

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 125 g unsalted butter (softened plus extra to grease), 1 vanilla bean (split and seeds scraped), 1 lemon (1 tablespoon finely grated zest and juice of), 1 cup caster sugar (2x1/2 cups = 220 grams), and more.

Yes, Self-Saucing Citrus Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Self-Saucing Citrus Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions