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
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.