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!
"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!" - Clara ⭐️⭐️⭐️⭐️⭐️ More reviews →
In this post:
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.
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:
- Mix up the easy batter.
- Mix up some lemon juice, hot water and sugar.
- Spoon the batter into ramekins then pour over the lemony water.
- Bake in an oven or air fryer (yes you can make an air fryer self saucing pudding!) until risen, fluffy and golden.
Let the puddings rest for 10 minutes after removing from the oven/air fryer. This gives the sauce a chance to thicken. Leave them too long though 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 dairy-free 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.
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!
Lemon Self-Saucing PuddingsAuthor:
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
- 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!