Lemon Elderflower Almond Pudding (Vegan)

Lemon elderflower almond pudding - this delicious pudding cake is soft and super
moist with a tangy lemon elderflower flavour.

Servings: 8 people

Author: Domestic Gothess

Prep Time
15 minutes

Cook Time
35 minutes

Dessert

British

pudding

Instructions

1 Preheat the oven to 180℃/160℃ fan/350℉/gas mark 4. Grease a 23 cm/9 in round or
20 cm/8 in square baking dish or cake tin.
2 Mix together the ground almonds, plain flour, cornflour, sugar and baking powder
in a large bowl.
3 Add the yogurt, melted butter, elderflower cordial and lemon zest and stir with
a balloon whisk until no dry lumps remain.
4 Transfer the batter to the greased baking dish and spread level, bake for 30-40
minutes until a skewer inserted into the centre comes out clean.
5 While the pudding is baking, mix together the cordial and lemon juice for the
drizzle in a small jug.
6 When the pudding is baked, allow it to cool for 5 minutes then poke holes in the
top all over with a cocktail stick. Pour over the drizzle evenly, making sure to
go round the sides as well as in the middle.
7 Serve warm with ice cream.