August 19, 2025

Self-Saucing Lemon & Blackberry Pudding

Blackberry and lemon self-saucing pudding in a white dish with servings in bowls, fresh berries in a bowl, and a sifter nearby on a wooden table

A light and tangy self-saucing lemon and blackberry pudding, baked until golden with a fluffy sponge on top and a zesty, creamy sauce beneath. Perfect served warm with cream.

Print Pin Rate

Baking

Dessert

aisling larkin Self-Saucing Lemon & Blackberry Pudding

best lemon pudding recipe

blackberry dessert recipe

blackberry sponge pudding

comfort food dessert

easy baking recipe

easy lemon dessert

family dessert idea

fruity baked pudding

lemon and blackberry pudding

lemon curd pudding

self-saucing lemon pudding

self-saucing sponge pudding

summer dessert recipe

Servings:

🔥

Calories

🍞

Carbs

💪

Protein

🥑

Fat

Ingredients

225 g blackberries
1 tsp plain flour (for dusting fruit)
75 g soft salted butter plus extra to grease
175 g caster sugar
2 lemon zest
3 medium eggs separated
40 g plain flour (sieved)
40 g ground almonds
Pinch of salt
125 ml whole milk
120 g lemon curd
2 lemon Juice about 60ml

Instructions

Heat oven to 180°C / 160°C fan. Butter a 20cm baking dish. Toss blackberries in 1 tsp flour, spread in a dish.
Cream butter, sugar, and lemon zest until sandy. Beat in yolks one at a time. Mix in flour, almonds, and salt.
Beat in milk, then lemon curd, then last add lemon juice and mix until smooth.
Whisk whites to soft floppy peaks. Fold 1/3 into batter to loosen, then gently fold in the rest.
Pour over fruit.
Place the dish in a roasting tin, pour in boiling water to halfway up the sides.
Bake 35–40 mins until top is set and springy, sauce bubbling underneath.
Dust with icing sugar. Serve straight away with cream.

Notes

Chef’s tip: Don’t overbake, start checking at 33 mins. Adding the lemon juice last stops the mix from curdling.