Lemon and Elderflower Pudding Cake
Although this started off life as a variant of the Lemon and Elderflower Drizzle Cake in Cook, Eat, Repeat, it is this iteration which I’ve chosen to share with you here. I cannot urge you towards it too strongly: zingily uplifting as well as gorgeously comforting — and relaxingly easy to make into the bargain — it is the perfect Sunday lunch pud. Though having said that, there’s not a day I wouldn’t be ecstatic to eat it. Should you want to make the drizzle cake version, proceed as below, only leave out the Greek yogurt altogether and bake the batter in a 20cm square tin, lining the bottom and sides with baking parchment first. (You could use a 20cm round Springform tin, in which case, just line the base and butter the sides.) Oven temperature and baking time are the same for both pudding and cake. As soon as the cake has come out of the oven and is sitting in its tin on a wire rack, prick the cake all over and pour over the lemon & elderflower drizzle as per step 5 below but, unlike with the warm pudding version, leave to get cold and then sprinkle a tablespoon of granulated sugar over the top before cutting into slabs. Whichever way you choose to go, this is a profound joy. I have just a couple more things to tell you before I leave you to it. I use rice flour for this, not primarily because it makes it gluten-free, but because I marginally prefer it this way. However, if you don’t need it to be gluten-free and would have to go to the shops to get the rice flour, just use the plain flour you have in your cupboard. Finally: although this happily feeds 4-6 (depending on age and appetite) please don’t be put off making it should there be fewer of you; any leftovers can be microwaved most satisfactorily….
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