Slow Cooker Lemon Self Saucing Pudding

During the winter season, it’s delightful to have a selection of desserts that everyone can effortlessly prepare and enjoy, and this self-saucing pudding perfectly fulfills that requirement, and using a slow cooker makes the process even simpler.

More desserts that I enjoy making in the winter in my slow cooker are Old Fashioned Slow Cooker Barley Pudding and 4-ingredient Slow Cooker Fruit Cake I’m sure you’ll enjoy them if you try them.

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Why This Recipe Works

If you’re a fan of tangy, citrusy desserts, this Slow Cooker Lemon Self Saucing Pudding is about to become your new favorite. There’s something magical about a dessert that creates its own sauce while it cooks, and this one does it effortlessly in your slow cooker.

I first made this pudding on a rainy weekend, craving something warm and comforting yet refreshingly bright. The combination of the zesty lemon and the sweet, gooey sauce was everything I hoped for—and more. It’s the kind of dessert that feels fancy enough to impress guests but is so easy to make that you’ll find yourself whipping it up on a whim.

This recipe is perfect for those who love the balance of sweet and tart, with minimal effort required. It’s a one-bowl wonder that does all the work for you, creating a soft, tender cake with a luscious lemon sauce that everyone will be scooping up until the very last bite.

Recipe Ingredients

Lemon Zest: This is the star of the show, providing that bright, citrusy flavor that makes this pudding truly irresistible.
Self-Raising Flour: Gives the pudding its light, airy texture while rising perfectly in the slow cooker.
Caster Sugar: A fine sugar that blends seamlessly into the batter, ensuring just the right amount of sweetness without any grittiness.
Milk: Adds moisture and richness to the cake layer, helping to create that soft, tender crumb.
Butter: Melted and mixed in, butter adds a subtle richness to the pudding, balancing the tartness of the lemon.
Egg: Lightly beaten, the egg helps bind everything together, adding structure to the cake.
Boiling Water: Used in the sauce to create that luscious, self-saucing effect as it interacts with the lemon juice and cornflour.
Cornflour: A small amount of cornflour is used to thicken the sauce slightly, giving it a silky, smooth texture.

Note: You can find the full list of ingredients, including optional items, in the recipe card below.

Step-by-Step Directions

Step One – Prepare your slow cooker by giving it a light coating of cooking spray. Boil some water in a kettle, as you’ll need it later on.

Step Two – In a medium-sized bowl, mix together the self-raising flour, caster sugar, and lemon zest. Once combined, add the milk, melted butter, lemon juice, and beaten egg. Stir gently until the mixture is smooth and well-blended.

Step Three – Pour the cake batter into the slow cooker, spreading it evenly across the bottom to form a uniform layer.

Step Four – In a small bowl, mix together the second measure of sugar and lemon zest. Sprinkle this mixture evenly over the cake batter.

Step Five – In a separate jug, mix the boiling water, lemon juice, and cornflour until fully combined. Pour this liquid mixture carefully over the sugar and lemon zest layer.

Step Six – Cover the slow cooker with its lid and set it to cook on HIGH for 1 1/2 to 2 1/2 hours. The pudding is ready when the cake is set and a knife inserted into it comes out clean.

Step Seven – Once cooking is complete, turn off the slow cooker and let the pudding sit for about 30 minutes to allow the sauce to thicken. Serve warm, with a dusting of icing sugar and a scoop of ice cream if desired. Enjoy!

How to serve

For a cozy dessert experience, serve the warm lemon pudding in individual bowls, letting that zesty sauce pool around the tender cake. A light dusting of powdered sugar on top adds a touch of elegance.
Pair this pudding with a scoop of creamy vanilla ice cream or a generous swirl of whipped cream. The cool, creamy texture contrasts beautifully with the warm, tangy lemon flavor.
If you want a bit of crunch, serve it alongside some crisp almond biscotti or a buttery shortbread cookie. The crunchy texture balances the softness of the pudding perfectly.
Add a fresh twist by garnishing with a handful of plump raspberries or blueberries. The tartness of the berries complements the citrusy notes of the pudding.

Recipe FAQs

Can I use regular flour instead of self-raising flour?

Yes, you can. To make your own self-raising flour, simply add 2 teaspoons of baking powder to every cup of plain flour.

What’s the best way to store leftover pudding?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave, just until warmed through.

Can I substitute the lemon with another citrus fruit?

Absolutely! You can substitute lemon with lime or orange for a different flavor profile. Keep in mind that this will alter the taste, giving it a sweeter or more tangy note depending on the fruit used.

Can I use gluten-free flour?

You can use gluten-free self-raising flour as a substitute. The pudding may have a slightly different texture, but it will still be flavorful and satisfying.

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