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    Home » Recipes » Desserts

    Published: Apr 4, 2023 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 15 Comments

    Lemon Self-Saucing Puddings

    4.60 from 10 votes
    JUMP TO RECIPE WATCH VIDEO
    self-saucing lemon pudding

    Magic little Lemon Self-Saucing Puddings made with no eggs! The batter magically transforms into a tangy, lemony, custardy sauce, topped with fluffy, golden sponge cake. Super easy, ready in minutes, and can be made in an air fryer or oven!

    a self-saucing lemon pudding with part of the top cut away to see the saucy inides

    Lemon lovers prepare yourselves. I've got lots of vegan lemon recipes, but today let's just talk about what happens when you whip up these super easy, individual Self-Saucing Lemon Puddings...

    Magic. That's what happens.

    Bake your lemon surprise pudding and when you break into the golden, fluffy sponge you will find custardy, lemon sauce hiding underneath! We're talking the very best combo of sweet sponge and mouth-puckeringly tart, sauce, all in quick cooking, individual, ramekin format.

    In this post - Everything you need to make Lemon Self-Saucing Puddings:

    Jump to:
    • Ingredients
    • How To Make Self-Saucing Lemon Puddings
    • Serving Suggestions
    • More Small Batch Desserts
    • Recipe
    • Reviews & Questions

    Ingredients

    Here is what you need to make Self-Saucing Lemon Puddings:

    And some important ingredient notes:

    • Lemon - This needs to be a fresh lemon because you need the lemon rind/zest and juice. Believe it or not the zest is where most of the lemon flavour comes from.
    • Flour - I have only tested this recipe with all purpose flour. Plain flour will work in the UK though.
    • Extra Virgin Olive Oil - This is my preference in these puddings because the deep olive oil flavour works so well with lemon. Any other liquid oil such as canola, vegetable, avocado, or sunflower oil will work but don't use vegan butter. It doesn't work well in this recipe.
    • Cornstarch - (Known as cornflour in the UK). I haven't tried it but I think arrowroot would work just as well.
    • Plant milk - Any will do such as almond milk, soy milk, cashew milk, or oat milk. Try to make sure it's unflavoured and unsweetened though.

    A totally optional ingredient, if you want the sauce to be nice and yellow is a small pinch of turmeric. Add it to the sugary lemon water that you pour over the top of the puddings. I used it in the puddings I photographed so they looked prettier ;O)

    Success Tip - A lot of science is going on in this magic lemon sponge pudding recipe so for it to work well it is important that you make no changes (other than the substitutes I've mentioned above).

    How To Make Self-Saucing Lemon Puddings

    This easy lemon dessert is so easy! Here's how it's done:

    1. Mix up the easy batter.
    2. Mix up some lemon juice, hot water and sugar.
    3. Spoon the batter into ramekins then pour over the lemony water.
    4. Bake in an oven or air fryer (yes you can make an air fryer self saucing pudding!) until risen, fluffy and golden.

    Success Tip - I recommend allowing the puddings to sit for 10 minutes before digging in. It gives the sauce time to thicken up and means they won't be so dangerously molten-hot.

    Serving Suggestions

    Let them rest for 10 minutes after the pudding bakes to give the sauce a chance to thicken, then serve. Leave them too long and the sauce will absorb into the sponge and disappear so they aren't a pudding for making ahead or reheating.

    To serve all they really need to shine is a little dust of powdered sugar, but who am I to stop you from adding a dollop of vanilla ice cream?! That cold ice cream with the super hot, saucy pudding is a winning combo! Cocowhip or vegan whipped cream also work well.

    More Small Batch Desserts

    • a snickerdoodle mug cake on a yellow napkin
      Snickerdoodle Mug Cake
    • Vegan Lava Cakes
    • chocolate chip cookie in a mug
      Chocolate Chip Cookie in a Mug
    • Cinnamon Roll in a Mug

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    self-saucing lemon pudding

    Lemon Self-Saucing Puddings

    Author: Melanie McDonald
    4.60 from 10 votes
    Magic little Lemon Self-Saucing Puddings made with no eggs! The batter magically transforms into a lemony, custardy sauce, topped with fluffy, golden sponge cake. Super easy, ready in minutes, and can be made in an air fryer or oven!
    PRINT PIN SAVE Saved!
    PREP TIME: 10 minutes minutes
    COOK TIME: 18 minutes minutes
    Total Time 28 minutes minutes
    Servings 2 servings

    Ingredients
      

    For the batter

    • ½ cup (64 grams) all purpose flour , (plain flour in the UK)
    • ¼ cup (50 grams) white or cane sugar
    • ¾ teaspoon baking powder
    • ¼ teaspoon fine salt
    • zest from 1 lemon , grated finely
    • 2 tablespoons extra virgin olive oil , or any other liquid oil
    • ¼ cup (60 ml) plant milk (unsweetened & unflavoured)

    For the liquid

    • 2¼ teaspoons cornstarch
    • ¼ cup (60 ml) lemon juice
    • zest from 1 lemon , grated finely
    • 3 tablespoons white or cane sugar
    • ½ cup (120 ml) boiling water
    • OPTIONAL a small pinch turmeric , only if you want the sauce to be a brighter yellower
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • If cooking in an oven preheat to 375°F (190°C).
    • Make the batter. In a small mixing bowl mix together the flour, sugar, baking powder, and salt.
    • Add the lemon zest, olive oil, and plant milk. Mix to form a smooth batter.
    • Divide the batter between 2 x 6oz (177ml) ramekins. If you will be baking them in an oven sit them on a baking tray. No need if using an air fryer.
    • Mix the liquid. Stir the cornstarch and lemon juice together in a small bowl, working out any lumps. Add the sugar and zest, then pour in the freshly boiled water. Mix well.
    • Pour the liquid gently over the top of the cake batter until it's about ⅛ an inch below the rim of the ramekin. It will look all wrong and might curdle a bit but don’t worry. Magic will happen!
    • Bake in a preheated oven at 375°F (190°C) for 28 to 30 minutes, or at 325°F in an air fryer for about 18 to 19 minutes, until visibly risen, puffy, and starting to turn golden brown.
    • Important. Leave to rest for 10 minutes before digging in! The sauce needs a little time to thicken. Be careful, though, as it will still be REALLY hot!

    NOTES

    A fine dust of powdered/icing sugar makes them look pretty when serving!
    Puddings should be eaten when freshly made. If you reheat them you'll lose the sauce. 

    NUTRITION

    Serving: 1pudding | Calories: 432kcal | Carbohydrates: 73g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 308mg | Potassium: 254mg | Fiber: 1g | Sugar: 44g | Vitamin A: 64IU | Vitamin C: 12mg | Calcium: 111mg | Iron: 2mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

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      Recipe Rating




    1. Annie Reeves says

      September 04, 2023 at 8:19 pm

      Hi, I want to try this but with limes! What do you think?

      Reply
      • Melanie McDonald says

        September 05, 2023 at 10:42 am

        It will work with any citrus!

        Reply
    2. Cheryl says

      August 19, 2023 at 1:40 pm

      5 stars
      Well - now that was amazingly delicious! Another fabulous recipe from Mel (thank you so much). It was super easy and the perfect dessert for two....it looked like sunshine in a bowl with the perfect balance of sweet with tart - SO good :-) PS: Watch the baking in the oven and saw "the science" of it right before my eyes, my granddaughter is going to love watching this bake when I make for her for the first time.

      Reply
    3. K Grant says

      August 19, 2023 at 5:01 am

      1 star
      Followed this recipe to a T. Didnt rise, didnt brown, just didnt want to get up and live its best life at all. Very disappointing.

      Reply
    4. Clara says

      June 16, 2023 at 4:04 am

      5 stars
      I can't believe this works but it does. Quite incredible. I've never had a dessert like this before but I definitely will be making them again and again!

      Reply
      • Melanie McDonald says

        June 16, 2023 at 5:16 pm

        Sounds like you may have overcooked the puddings. They should be far from dry. There is loads of sauce and the sponge should be moist. Is your oven calibrated? It could be that it runs hot and with a tiny pudding like this the effects would be more obvious than with most dishes you were baking. Also are you using a digital scale to weigh the ingredients? If not that will likely be contributing too. Hope that helps!

        Reply
    5. Brenda Herrick says

      April 07, 2023 at 2:25 pm

      5 stars
      This is the best dessert ever!!
      Full of flavor and just a perfect lemon tang . A must try simple recipe !!!

      Reply
    6. Dee M says

      April 07, 2023 at 9:50 am

      I allergic to lemons am will definitely try with lime, but wondering if u have any idea how much juice and zest to use? Thanks!!

      Reply
      • Melanie McDonald says

        April 07, 2023 at 11:31 am

        It will definitely work well with lime. Probably orange too. The amount of juice to use is given in mls/cups in the recipe. For the zest I'd say 2 limes is probably about equivalent to the zest of a medium lemon.

        Reply
        • Dee M says

          May 03, 2023 at 3:14 pm

          Thanks for your reply! I'm anxious to try this!

          Reply
    7. Monica says

      April 06, 2023 at 4:42 pm

      5 stars
      I made this in the air fryer with arrowroot powder instead of cornstarch, Anita’s gluten free-flour (Gluten-free oat flour*, brown rice flour*, potato starch*, tapioca flour*, arrowroot powder*) I made a half portion for just myself and put waaay too much lemon 🍋 zest in each part where it’s requested because I am over zest-leous when it comes to all things lemon. I loved how it magically formed. I will definitely make this again.

      Reply
      • Melanie McDonald says

        April 06, 2023 at 5:15 pm

        "Over zest-leous" 🤣 I love that it worked ok with gluten-free flour. Thanks for letting us know, Monica. Your comment will be really help for GF people.

        Reply
      • Dee M says

        April 07, 2023 at 9:49 am

        I was hoping this would work with gf flour, and am really happy that you commented! Love your Zest-leousness😂

        Reply
    8. Dellani says

      April 04, 2023 at 9:30 am

      Hi
      Is it possible to use normal cows milk instead of plant milk?

      Reply
      • Melanie McDonald says

        April 04, 2023 at 11:47 am

        This is a vegan website so I'm never going to recommend using cow's milk ;O)

        Reply

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    Melanie McDonald

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