Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof dish (mine measures 26x17x5cm, though any ovenproof dish of the same depth, with a 1.5 litre/2⅔ pints capacity would be fine) with butter.

2. Put the butter, yoghurt, sugar, rice flour, ground almonds, salt, baking powder and eggs into a food processor. Finely grate in the zest of the lemon and blitz until you have a thick batter. Pour the 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 airy, then beat in the yoghurt. Mix the flour, ground almonds and salt together, and add just 1 teaspoon of the baking powder. Beat 1 egg into the butter mixture, and then beat in a third of your dry ingredients, and carry on until you’ve added all the eggs and dry ingredients. Finally, beat in the elderflower cordial.

4. Pour and scrape the batter into your prepared dish and bake for about 25 minutes, or until the top of the pudding is a deep golden brown. Check after 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 the elderflower cordial with 3 tablespoons of lemon juice (from the zested lemon) in a jug.

6. When the pudding is cooked, prick the sponge using a cake tester or a piece of uncooked spaghetti and drizzle with the elderflower lemon syrup. Eat warm with double cream.