This is my take on a lemony self-saucing pudding. Call me crazy, but I’d take a lemon desert any day over chocolate, especially one that’s this simple to make.



80g butter, melted

120ml (1⁄2 cup) milk, your choice

1 large free-range egg

Zest of one lemon, finely grated

1 teaspoon baking powder

2 tablespoons coconut sugar

115g (1 cup) wholemeal spelt our



85g (1⁄4 cup) rice malt syrup, honey or coconut nectar

Juice of one lemon (approx. 1⁄4 cup)

80ml (1⁄3 cup) boiling water



1. Preheat oven to 180oC and grease four small ramekins well.

2. In a mixing bowl or food processor, mix the butter, milk, egg, lemon zest, baking powder and sugar until well combined.

3. Fold in the our until just combined and divide between the four ramekins.

4. In a small jug, combine all of the ingredients for the sauce. Pour over the pudding batter carefully using the back of a spoon to stop the sauce penetrating the batter too much.

5. Sit on a baking tray and bake in the oven for about 20 minutes or until the pudding is rm in the centre. Enjoy hot out of the oven as is or with cream.


For lots more simple, nutritious, family friendly whole food recipes, visit www.wellnourished.com.au.


Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au