This makes one of the best Sunday-lunch puddings you will ever eat. If by any chance you have any leftovers, they microwave most satisfactorily.
- 175g/6oz soft unsalted butter, plus extra for greasing
- 50g/1¾oz Greek yogurt
- 150g/5½oz caster sugar
- 100g/3½oz rice flour
- 75g/2¾oz ground almonds
- pinch of fine sea salt
- 1½ tsp baking powder
- 3 large free-range eggs, at room temperature
- 1 large lemon, zest only
- 2 tbsp undiluted elderflower cordial
- double cream, to serve
For the drizzle
- 100ml/3½fl oz undiluted elderflower cordial
- 3 tbsp lemon juice
- Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof dish (mine measures 26x17x5cm, though any ovenproof dish of the same depth, with a 1.5 litre/2⅔ pints capacity would be fine) with butter.
- Put the butter, yogurt, sugar, rice flour, ground almonds, salt, baking powder, and eggs into a food processor. Finely grate in the zest of the lemon and blitz until you have a thick batter. Pour the elderflower cordial through the funnel of the processor, with the motor still going, until combined.
- If you don’t have a processor, cream the butter, sugar, and lemon zest together until smooth, light, and airy, then beat in the yogurt. Mix the flour, ground almonds, and salt together, and add just 1 teaspoon of the baking powder. Beat 1 egg into the butter mixture, and then beat in a third of your dry ingredients, and carry on until you’ve added all the eggs and dry ingredients. Finally, beat in the elderflower cordial.
- Pour and scrape the batter into your prepared dish and bake for about 25 minutes, or until the top of the pudding is a deep golden brown. Check after 20 minutes and loosely cover with foil if it’s getting too dark.
- While the pudding is in the oven, prepare the drizzle. Mix the elderflower cordial with 3 tablespoons of lemon juice (from the zested lemon) in a jug.
- When the pudding is cooked, prick the sponge using a cake tester or a piece of uncooked spaghetti and drizzle with the elderflower lemon syrup. Eat warm with double cream.