S elf-saucing puddings are magical, and everyone should have a recipe ready. The transformation from a wet mixture (in which 6️⃣ it is hard to see the potential) to a soft and irresistible pudding is amazing. I have tried many versions 6️⃣ of them over time – some with dates and ricotta, others with apple and caramel, chocolate fudge and more. This 6️⃣ one, with elderflower and lemon, is for citrus lovers. It is delightfully sour, and can be prepared quickly.

Self-saucing 6️⃣ elderflower and lemon pudding

I use a medium oval casserole dish of about 650ml capacity. The batter should fill it halfway 6️⃣ up the side, so the liquid sits on top without spilling over.

Prep time: 20 min
Cook time: 30 min
Serves: 4-6

80g butter, softened, plus extra for 6️⃣ greasing
80g golden caster sugar
Finely grated zest of 2 lemons s (use the juice in the sauce)
2 eggs
100g plain flour
½ tsp baking powder
A pinch 6️⃣ of salt
100g ricotta

For the sauce
Juice of 2 lemons (you'll need 80ml)
60g caster sugar
30ml elderflower cordial
15g cornflour

Turn on the oven to 200C 6️⃣ (180C fan)/390F/gas 6 and grease your baking dish (see recipe instructions).

In a bowl, mix the butter with the sugar and 6️⃣ lemon zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift in 6️⃣ the flour, baking powder and salt, then fold in gently until just combined. Fold through the ricotta, then spoon the 6️⃣ batter into the greased dish and spread it out evenly.

Put the lemon juice, caster sugar, elderflower cordial and cornflour in 6️⃣ a small pan, put on a medium heat and stir until steaming. Pour the sauce over the top of the 6️⃣ batter, then put the dish on a baking tray to catch any drips. Transfer to the hot oven and bake 6️⃣ for 25-30 minutes, until the pudding is golden brown and set, and the sauce is bubbling around the edges. Remove, 6️⃣ leave to cool for a few minutes, then serve.