Nigella Lawson's lemon and elderflower drizzle pudding recipe is perfect for Sunday lunch
If you are choosing to have Sunday lunch at home, treat the family to Nigella Lawson's lemon and elderflower drizzle pudding.
First shared in Nigella's Cook, Eat, Repeat cookbook, the lemon and elderflower drizzle pudding has become ever so popular.
Only taking less than 30 minutes to prepare, it can take between 10 to 30 minutes to bake.
Should you prepare the dessert ahead of time, rest assured it can quickly be baked after serving the main meal.
Serving between four to six people, Nigella Lawson's lemon and elderflower drizzle pudding recipe is sure to be a crowd pleaser.
Perfect served with double cream, here's how to make the delicious lemony drizzle bake recipe.
Lemon and elderflower drizzle pudding
Ingredients
- 175g soft unsalted butter, plus extra for greasing
- 50g full-fat Greek yoghurt
- 150g caster sugar
- 100g plain flour
- 75g ground almonds
- Pinch of fine sea salt
- One-and-a-half tsp baking powder
- Three large eggs, at room temperature
- One large lemon, zest only
- Two tbsp undiluted elderflower cordial
- Double cream, to serve
For the drizzle:
- 100ml undiluted elderflower cordial
- Three tbsp lemon juice
Method
Preheat the oven to 180C (160C fan/gas four). Grease an ovenproof dish with butter.
Put the butter, yoghurt, sugar, plain flour, ground almonds, salt, baking powder and eggs into a food processor. Finely grate in the zest of the lemon and blitz until it's a thick batter.
Pour the elderflower cordial through the funnel of the processor, with the motor still going, until combined.
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.
Make the drizzle
While the pudding is in the oven, mix the elderflower cordial with three tablespoons of lemon juice in a jug.
When the pudding is cooked, prick the sponge and drizzle with the elderflower lemon syrup. Eat warm with double cream.
