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Self-Saucing Citrus Pudding

Citrus Pudding is a nostalgic favourite – and this super easy spin on a citrus self-saucing pudding recipe features a delicious cardamom and rose twist that elevates it to dreamy new heights.

Citrus Self Saucing lemon Pudding

A Saucy Little Number

In the mood for something saucy and oh-so-satisfying?

This delicious self-saucing citrus pudding is surprisingly easy to make and is a real crowd pleaser. Light, zesty and deliciously gooey, this pud is a nostalgic dish made from a much loved and treasured family recipe. 

Growing up, my mum used to surprise us with it, and it was the absolutely perfect sweet finish to long, happy carefree summer days.

“Citrus Delicious Pudding” Twist

I’ve taken mum’s citrus delicious pudding recipe (as she called it) and added my own twist to it, with the addition of lime, cardamom and rose water. And rather than solely using lemon, I’ve combined it with fresh lime.

The result?

Pure citrus bliss: A light, golden sponge, delicately fragranced with rose and cardamom, on a sweet lemon and lime curd. On that note, if you’re obsessed with citrus puddings, you should also give this Citrus Posset a try.

Lemon Pudding With Cardamom

When Life Hands You Lemons, Make Lemon Pudding

Often puddings and desserts are overly sweet and can feel heavy and overpowering. What I love about this pud is its lightness and the refreshing, zesty combination of lemon and lime. Citrus zest contains all the beautiful, concentrated essential oils which are released by rubbing it into the sugar – adding more depth and uniformity of citrus flavour to the dish.

Moorish Magic

Cardamom is known as the Queen of Spices – beautifully fragrant and used widely in both sweet and savoury dishes. Its intense fragrance and flavour has been likened to a combination of ginger, cinnamon, nutmeg and clove.

Native to India and Indonesia, we have the Moors and a bustling spice trade of more than 1000 years to thank for introducing this spice to the west.

It is delicious on its own, but the exotic combination of rose water takes the flavour to dreamy new heights.

Easy, Peasy Lemon Squeezy

When you see the end result, you could be forgiven for thinking that you need loads of experience and cooking know-how to make this lemon pudding. The truth is, it couldn’t be simpler. A beginner could confidently create this self-saucing citrus pudding simply by following the recipe step-by-step.

And, because its so easy, it makes a really good dessert option when it comes to easy entertaining.

Rate This Self-Saucing Citrus Pudding Recipe

Did you try my self-saucing citrus pudding recipe? If so, I’d love to hear your take on it.  Please leave me a comment – tell us what you found appealing and whether you found it easy to make. I’d also really appreciate it if you could leave me a rating.

Please share the recipe with your friends and followers too!

Don’t forget to tag your photo#theculinarycartel on Instagram so we can see what you come up with.

You can also watch the recipe video.

Easy Self Saucing Citrus Pudding

Frequently Asked Questions

How can a pudding be “self-saucing”?

Amazingly, what starts out as a blended mix actually separates during baking. The flour pushes starches upward, while allowing the heavier sauce to sink to the bottom.

Kitchen magic!

Is this dish suitable for vegetarians?

Yes, it is perfectly suited to vegetarians. Enjoy!


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Easy Self Saucing Citrus Pudding

Self-Saucing Citrus Pudding

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  • Author: Jess Bunn
  • Total Time: 45 minutes
  • Yield: Serves 4-6


Citrus Pudding is a nostalgic favourite – and this super easy self-saucing pudding recipe features a delicious cardamom and rose twist that elevates it to dreamy new heights.



For the Oven (large)

  • 40g very soft butter
  • 60g flour
  • 2 limes (for 60ml juice and the zest)
  • 1 lemon (for 60ml juice and the zest)
  • 1 cup sugar /200g
  • 4 eggs, separated
  • 2 cups/500ml milk
  • 24 cardamom pods, seeds removed and ground, or 1/4 tsp ground cardamom
  • 2 tsp rose water (optional)

For the Air Fryer (small)

  • 20g very soft butter
  • 30g flour
  • 1 lime (for 30ml juice and the zest)
  • 1 lemon (for 90ml juice and the zest)
  • 1/2 cup/100g sugar
  • 2 eggs, separated
  • 1 cups/250ml milk
  • 12 cardamom pods, seeds removed and ground, or a pinch ground cardamom
  • 1 tsp. rose water optional

For Serving

  • Single cream / pouring cream for serving or vanilla ice cream or custard


  1. Separate your eggs.
  2. Add the egg whites to a clean meta/glass bowl. Beat until the whites form soft peaks.
  3. Stir the flour into the very soft butter using a rubber spatula, until it forms a paste.
  4. Zest the citrus and set aside, then juice the citrus until you have 120ml fresh citrus juice (lemon and lime)
  5. Using your fingers, rub the citrus zest and the cardamom into the sugar to release the oils from the zest. This will add more depth and ensure a uniform citrus flavour.
  6. Slowly add the citrus juice and rosewater into the butter and flour paste, mixing well so it doesn’t form lumps, then add in the zesty sugar.
  7. Beat the egg yolks until thick and pale then whisk in the milk. Fold to combine, then stir the egg mixture into the butter, flour, and citrus mixture.
  8. Fold the whites through the batter, then pour the batter into a greased baking dish.
  9. Bake at 165C for 25-30 mins.
  10. Your pudding can be served immediately – hot, gooey and drizzled with cream – or allow the pudding to cool and serve it at room temperature.


This Citrus pudding is sublime served with cream, but for those with an incurable sweet tooth, you can serve with vanilla ice cream of custard.

  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Sweet Treats
  • Method: Bake


  • Calories: 311.66kcal
  • Sugar: 37.8g
  • Sodium: 74.44mg
  • Fat: 10.96g
  • Saturated Fat: 5.82g
  • Unsaturated Fat: 4.12g
  • Trans Fat: 0.01g
  • Carbohydrates: 47.57g
  • Fiber: 0.98g
  • Protein: 7.65g
  • Cholesterol: 133.25mg
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