Lemon Self-Saucing Pudding with Citrus Curd Base

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting warm pudding with a light lemon sponge on top and a tangy lemon curd sauce underneath, perfect for an easy Australian dessert. This Australian-inspired recipe, ready in about 60 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Australian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 cup (56 g), melted unsalted butter
1/2 cup milk
1 large egg
2 tsp lemon zest
2 tbsp lemon juice
1/2 cup brown sugar
1 cup hot water
1/4 cup (optional, for extra tang) lemon curd

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup granulated sugar, and 1 1/2 tsp baking powder.
Step 2: In another bowl, combine 1/4 cup melted unsalted butter, 1 large egg, 1/2 cup milk, 2 tsp lemon zest, and 2 tbsp lemon juice. Whisk until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Pour the batter into a greased 8-inch square baking dish.
Step 4: In a separate small bowl, mix 1/2 cup brown sugar with 1 cup hot water until sugar dissolves. Pour this hot sugar water evenly over the batter — do not stir.
Step 5: Dollop 1/4 cup lemon curd evenly on top if using. Bake for 40-45 minutes until the sponge is set and golden on top, and the sauce bubbles around the edges. Serve warm with cream or ice cream.