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S elf-saucing puddings are magical, and everyone should have a recipe ready. The transformation from a wet mixture (in which 📈 it is hard to see the potential) to a soft and irresistible pudding is amazing. I have tried many versions 📈 of them over time – some with dates and ricotta, others with apple and caramel, chocolate fudge and more. This 📈 one, with elderflower and lemon, is for citrus lovers. It is delightfully sour, and can be prepared quickly.
Self-saucing 📈 elderflower and lemon pudding
I use a medium oval casserole dish of about 650ml capacity. The batter should fill it halfway 📈 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 📈 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 📈 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 📈 (180C fan)/390F/gas 6 and grease your baking dish (see recipe instructions).
In a bowl, mix the butter with the sugar and 📈 lemon zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift in 📈 the flour, baking powder and salt, then fold in gently until just combined. Fold through the ricotta, then spoon the 📈 batter into the greased dish and spread it out evenly.
Put the lemon juice, caster sugar, elderflower cordial and cornflour in 📈 a small pan, put on a medium heat and stir until steaming. Pour the sauce over the top of the 📈 batter, then put the dish on a baking tray to catch any drips. Transfer to the hot oven and bake 📈 for 25-30 minutes, until the pudding is golden brown and set, and the sauce is bubbling around the edges. Remove, 📈 leave to cool for a few minutes, then serve.
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