Ingredients
Serves: 5
Prep time: 30/40 mins
Pudding:
- 175g soft butter plus extra for greasing
- 50g full fat natural yoghurt
- 155g caster sugar
- 100g plain flour, sifted
- 75g ground hazelnuts
- 1 tsp baking powder, sifted
- 3 large eggs
- 1 lemon zested (save the juice of half for the soak)
- 3.5 tsp elderflower cordial
For the soak:
- Juice of half lemon, from above
- 110ml elderflower cordial
Method
- Preheat the oven to 180oC.
- Prepare the soak by mixing the cordial and juice in a jug.
- Grease an ovenproof dish with the extra butter for the recipe. You need a dish that will hold about 1.5 litres at least.
- In a mixer, cream the butter, sugar and lemon zest together until light and fluffy. Mix all the dry ingredients together in a container. Beat 1 egg into the butter mix and then beat in 1/3 of the dry ingredients. Continue to do this until you have added and mixed all the eggs and the dry ingredients.
- Lastly, beat in the elderflower cordial and yoghurt.
- Pour the batter into your greased dish and place in the oven into the preheated oven. Bake for approximately 20 -25 mins or until a clean skewer is entered and comes out clean. Remove from the oven and let set for a couple of minutes.
- As the pudding is cooling prick with a skewer or a fork and pour over the soak.
- Serve warm with some whipped cream.
