Lemon and elderflower drizzle pudding recipe

Name: Lemon and elderflower drizzle pudding recipe
Ingredients: 175g/6oz soft unsalted butter, plus extra for greasing; 50g/1¾oz full-fat Greek yoghurt; 150g/5½oz caster sugar; 100g/3½oz rice flour (or plain flour if you don’t need this to be gluten-free); 75g/2¾oz ground almonds; pinch of fine sea salt; 1½ tsp baking powder (gluten-free if necessary); 3 large free-range eggs, at room temperature; 1 large lemon, zest only; 2 tbsp undiluted elderflower cordial; double cream, to serve; 100ml/3½fl oz undiluted elderflower cordial; 3 tbsp lemon juice

"Nigella's lemon and elderflower drizzle pudding makes the perfect Sunday roast pudding...."

INGREDIENTS

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175g/6oz soft unsalted butter, plus extra for greasing

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50g/1¾oz full-fat Greek yoghurt

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150g/5½oz caster sugar

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100g/3½oz rice flour (or plain flour if you don’t need this to be gluten-free)

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75g/2¾oz ground almonds

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pinch of fine sea salt

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1½ tsp baking powder (gluten-free if necessary)

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3 large free-range eggs, at room temperature

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1 large lemon, zest only

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2 tbsp undiluted elderflower cordial

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double cream, to serve

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100ml/3½fl oz undiluted elderflower cordial

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3 tbsp lemon juice

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