Lemon and Elderflower PuddingCourse: DessertCuisine: BritishDifficulty: Easy
Lemon and Elderflower Pudding, as featured on Nigella Lawson’s BBC2 series Cook, Eat, Repeat, is tangy, fragrant, and especially good served with double cream.
This pudding can be made Gluten free, see alternatives and also in a food blender if you don’t have a stand mixer or hand mixer
- For the Pudding
175 g soft unsalted butter
150 g caster sugar
100 g plain flour or Rice flour if you want this to be gluten-free
75 g ground almonds
A pinch of fine sea salt
1 tsp baking powder gluten-free if necessary
3 large eggs at room temperature
1 large lemon
2 tbsp undiluted elderflower cordial
4 tbsp full-fat Greek yoghurt
- For the Drizzle
3 x 15ml tbsp of juice from the lemon above
100 ml undiluted elderflower cordial
- Heat the oven to 180ºC/160ºC Fan.
- Butter an ovenproof dish (mine measures 26 x 17 x 5cm, though any ovenproof dish of the same depth, with a 1.5 litre capacity would be fine).
- Cream the butter, sugar and lemon zest together until smooth, light and aerated.
- Mix the flour, ground almonds, baking powder and salt together
- Beat 1 egg into the butter mixture, and when that’s combined, beat in a third of your dry ingredients, and carry on in like manner until eggs and dry ingredients are used up.
- “If you want to use a food processor, Put everything food processor, the butter, sugar, flour, ground almonds, salt, 1½ tsp baking powder( you will need slightly more for the blender method) yoghurt and eggs, grate over the zest of the lemon and blitz until you have a thick batter.”
- Finally, beat in the yoghurt and the 2 tablespoons of elderflower cordial.
- Pour the batter into your prepared dish and bake for approx. 25 minutes, the top of the pudding should have turned a deep golden brown, and the edges will have started coming away from the sides of the dish and a cake tester should come out clean.
- Check on it at around 20 minutes and loosely cover with foil if it’s getting too dark.
- While the pudding is in the oven, prepare the drizzle. Mix 3 tablespoons of juice from the zested lemon and 100ml of elderflower cordial in a jug.
- When the pudding is cooked, prick all over with your cake tester, and then very gradually drizzle the syrup over the pudding so that it sinks in slowly and doesn’t pool.
- Allow the syrup to soak in, and serve the pudding warm with Creme Anglaise or double cream.