Lemon elderflower almond pudding - this delicious pudding cake is soft and super moist with a tangy lemon elderflower flavour.
It consists of a delicate, frangipane-like almond cake soaked with a lemon and elderflower cordial drizzle. Serve warm with ice cream for a comforting yet refreshing pudding that also happens to be incredibly easy to make!
This lemon elderflower almond pudding is perfect for when you want a hearty, comforting dessert, but one that feels a bit lighter and more refreshing than say a sticky toffee pudding.
It is a moist, soft cake, denser than a sponge cake but not overly stodgy, almost like a frangipane. The lemon and elderflower give it a lovely zingy, fresh, floral flavour. Served warm with vanilla ice cream this is the perfect Spring/early Summer pudding.
This recipe is inspired by Nigella's lemon and elderflower pudding cake, though I have made a lot of changes in order to make it work as a vegan recipe.
Ingredient Details:
Elderflower cordial: You will need an undiluted elderflower cordial, I like Bottle Green but homemade will work well too.
Lemons: You will need both the zest and juice so make sure that you buy unwaxed lemons.
Ground almonds: This is what forms the base of the cake. I believe that in the US it would be called almond flour rather than ground almonds.
Plain flour and cornflour: Regular plain (all-purpose) flour with a bit of cornflour (cornstarch) added gives the crumb a nice texture. You can swap the cornflour for an equal weight of plain flour if you don't have any, but I do recommend using it if you can.
Yogurt: Vegan yogurt helps to make the cake moist and flavourful. Use a plain one, unsweetened if possible. I use soya yogurt but coconut yogurt will also work. You may be able to swap the yogurt for milk but I haven't tested it.
Vegan butter: You will need a vegan butter/spread, either block or spreadable is ok (but not a 'light' variety).
Sugar: I use caster sugar but granulated is also fine. Do not swap it for liquid sugars (such as maple syrup) or sweeteners.
Baking powder: Do not swap this for baking soda, they are not the same.
How To Make Lemon Elderflower Almond Pudding:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Step 1: Mix together the ground almonds, plain flour, cornflour, sugar and baking powder in a large bowl.
Step 2: Add the yogurt, melted butter, elderflower cordial and lemon zest and stir until no dry lumps remain.
Step 3: Transfer the batter to a greased baking dish and bake for 30-40 minutes.
Step 4: Mix together the elderflower cordial and lemon juice for the drizzle.
Step 5: Poke holes in the top of the baked pudding and pour over the drizzle evenly.
Top Tips:
USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
The pudding can be baked in an approximately 23 cm/9 in round dish or cake tin, or one that is around 20 cm/8 in square, or a similar volume. The baking time may vary slightly depending on the dish size.
For more of an elderflower-forward flavour, reduce the lemon juice in the drizzle to 1 Tablespoon.
This lemon elderflower almond pudding is best served warm with ice cream. It is not the kind of pudding that you can slice, rather you should spoon it into bowls to serve.
FAQ's:
This pudding is best eaten freshly cooked but leftovers can be reheated in individual portions in the microwave. It will keep for up to 3 days in an airtight container at cool room temperature or in the fridge.
I haven't tested this pudding GF but I think that it would probably work well with a plain gluten-free flour blend in place of the plain flour.
More Vegan Pudding Recipes:
- Sticky toffee pudding
- Steamed chocolate pudding
- Eve's pudding
- Steamed gingerbread pudding
- Jam roly-poly
- Berry and coconut steamed puddings
- Self-saucing chocolate pudding
- Spotted dick
- Steamed maple syrup pudding
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Lemon Elderflower Almond Pudding (Vegan)
Ingredients
Pudding:
- 170 g (1 ¾ cups) ground almonds (almond flour)
- 150 g (1 ¼ cups) plain (all-purpose) flour
- 20 g (2 packed Tablespoons) cornflour (cornstarch)
- 150 g (¾ cup) caster or granulated sugar
- 2 teaspoons baking powder
- 120 g (½ cup) plain soy yogurt
- 150 g (⅔ cup) vegan butter/spread melted
- 60 ml (¼ cup) undiluted elderflower cordial
- finely grated zest of 2 lemons
Drizzle:
- 6 Tablespoons undiluted elderflower cordial
- 2 Tablespoons lemon juice
Instructions
- 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.
- Mix together the ground almonds, plain flour, cornflour, sugar and baking powder in a large bowl.
- Add the yogurt, melted butter, elderflower cordial and lemon zest and stir with a balloon whisk until no dry lumps remain.
- 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.
- While the pudding is baking, mix together the cordial and lemon juice for the drizzle in a small jug.
- 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.
- Serve warm with ice cream.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- For more of an elderflower-forward flavour, reduce the lemon juice in the drizzle to 1 Tablespoon.
Janet
Wow! What a lovely, zingy pudding cake, and so easy to make. I made it with gluten free flour and made just two portions. I quartered the recipe and cooked it in two glass ramekin dishes. They took 25 mins fan. Thank you.
Laura
This is such a great comfort dessert. I've made it at least four times in the last few months. Tonight I made it using my own cordial made with some Mayer lemons. I use a Greek style coconut yogurt, and sometimes sprinkle some toasted slivered almonds for an extra crunch. Thanks for sharing this recipe with us!
Helen
The plain look of this pudding belies its absolute deliciousness! Thank you 🙂
Isabelle
This was absolutely delicious . Friends and family were won over and I will definitely be making it again as I have lots of homemade elderflower cordial left! Had it warm with vegan cream and cold in slices the next day. Thank you!