Lemon Self-Saucing Pudding (no lemons needed!)

I’ve been obsessed with citrus lately, whether it’s eating raw Limes, diffusing all my citrus oils, or cooking with oil – obsessed. I was craving something a bit zesty and warm for dessert the other day and wanted to bake a Self-Saucing Lemon Pudding, but I didn’t have any lemons! SO, out comes the trusty Lemon Essential Oil. I wasn’t sure if it was going to work, but it worked so well I had to bake it again and share it with you (pictured).

I did have lemons the second time, but still only used a little of the zest at the end – but it’s not necessary if you don’t have any.




  • 1 cup of wholemeal self-raising flour (or spelt, or white)
  • 1/4 cup caster sugar (you can add 1/2 cup if you like things sweet!)
  • 2 tbsp butter, melted (vegan if needed)
  • 1/2 tsp vanilla extract
  • 15 drops of Lemon Essential Oil
  • 1/2 cup milk (I used Almond Milk)


  • 1/4 cup caster sugar (again, use 1/3 if you like it sweet!)
  • 1 1/2 cup boiling water
  • 5 drops of Lemon Essential Oil
  • 1 tsp Lemon Rind grated (optional, just for extra zest!)



  • Mix all the pudding dry ingredients together, then the wet ingredients, then combine together.
  • Pop into a greased, ovenproof dish
  • Sprinkle the sauce sugar and rind over the mixture, then combine the boiling water and lemon EO together and pour over the mixture. I like to use a back of a spoon to help pour the water over to make it gentle on the mixture.
  • Bake in an oven (180 fan forced) for around 35 minutes. Once golden on top, take out of the oven and sit for at least 5 mins before eating!

(Serves 4, or two servings if you’re hungry 😉 )