Nigella Lemon And Elderflower Drizzle Food

NIGELLA LAWSON'S WARM LEMON AND ELDERFLOWER PUDDING

Steps:

• 1. Heat the oven to 180ºC/160ºC Fan. Butter an ovenproof dish (mine measures 26 x 17 x 5cm, though any ovenproof dish of the same depth, with a 1.5 litre capacity would be fine). 2. Put the butter, sugar, rice flour, ground almonds, salt, baking powder and eggs into a processor. Finely grate over the zest of the lemon and blitz until you have a thick batter. Pour the 4 tablespoons of yoghurt and the 2 tablespoons of elderflower cordial through the funnel of the processor, with the motor still going, until combined. 3. If you don't have a processor, cream the butter, sugar and lemon zest together until smooth, light and aerated. Mix the flour, ground almonds and salt together, add just 1 teaspoon of baking powder; you don't need as much for the non-processor variant, as you're whipping more air into the batter. Beat 1 egg into the butter mixture, and when that's combined, beat in a third of your dry ingredients, and carry on in like manner until eggs and dry ingredients are used up. Finally, beat in the yoghurt and the 2 tablespoons of elderflower cordial. 4. Pour and scrape this fragrant, slightly nubbly and quite delicious batter into your prepared dish and bake for approx. 25 minutes, by which time the top of the pudding should have turned a deep golden brown, and the edges - themselves a darker bronze by this stage -will have started coming away from the sides of the dish and a cake tester should come out clean. Check on it at around 20 minutes and loosely cover with foil if it's getting too dark. 5. While the pudding is in the oven, prepare the drizzle. Mix 3 tablespoons of juice from the zested lemon and 100ml of elderflower cordial in a jug. 6. When the pudding is cooked, prick all over with your cake tester, though a stick of spaghetti would do (it's a wonderful stand-in cake tester as it is), and then very gradually pour the syrup over the pudding so that it sinks in slowly and doesn't pool. 7. Allow the syrup to soak in, and serve the pudding warm with double cream.

LEMON & ELDERFLOWER TRAYBAKE

Steps:

• First, make the pastry. Tip the flour, butter, sugar and lemon zest into a food processor and blitz until the mixture resembles fine breadcrumbs. Tip in the egg yolk and ½-1 tbsp cold water and blitz again to bring everything together into a dough. If the dough isn't coming together, add more cold water, ½ tsp at a time, and blitz again. Roll the pastry out on a lightly floured surface to a 3mm thickness, then use it to line the base of a loose-bottomed traybake or brownie tin (ours was 20 x 30cm). Transfer to the fridge and chill for 20 mins.
• Heat the oven to 200C/180C fan/gas 6. Line the chilled pastry case with baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 5 mins more until the pastry is lightly golden. Leave to cool for a few minutes before spreading over the lemon curd, leaving a 2cm border around the edges (it will spread out when the cake batter is poured over). Turn the oven down to 180C/160C fan/gas 4.
• Beat the butter, sugar and lemon zest together using an electric whisk or in a stand mixer until pale, light and fluffy, about 8 mins. Beat in the eggs, one at a time along with 1 tbsp of the flour, then fold in the remaining flour and the ground almonds. Carefully spoon the batter over the lemon curd and gently spread out using the back of the spoon, then bake for 35-40 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin completely, then carefully remove to a board.
• To make the icing, combine the icing sugar, lemon juice and elderflower cordial until loose enough to drizzle over the sponge, then swirl over extra lemon curd, if you like. Cut into squares and serve. Will keep in an airtight tin for up to three days.