Nigella Lawson Lemon and Elderflower Pudding Recipe | Cook Eat Repeat

Ingredients

• 175g soft unsalted butter
• 150g caster sugar
• 100g rice flour (or plain flour if you don’t need this to be gluten-free)
• 75g ground almonds
• A pinch of fine sea salt
• 1½ tsp baking powder (gluten-free if necessary)
• 3 large eggs, at room temperature
• 1 large lemon
• 2 x 15ml tbsp undiluted elderflower cordial
• 4 x 15ml tbsp full-fat Greek yoghurt
• 3 x 15ml tbsp of juice from the lemon, above
• 100ml undiluted elderflower cordial