Delightful Vegan Lemon Elderflower Almond Pudding: Your Ultimate Spring & Summer Dessert

Indulge in the exquisite flavors of this **Lemon Elderflower Almond Pudding**, a truly delightful dessert that promises a perfect balance of comfort and refreshment. This unique pudding cake is celebrated for its incredibly soft, moist, and tender crumb, infused with a vibrant burst of tangy lemon and delicate floral notes of elderflower. It’s an ideal treat for those moments when you crave something hearty yet wonderfully light.

At its heart, this pudding features a delicate, frangipane-like almond cake. What makes it truly special is the generous soaking of a homemade-style lemon and elderflower cordial drizzle, which penetrates every fiber of the cake, ensuring maximum flavor and an irresistible moistness. Served warm, perhaps alongside a scoop of creamy vegan vanilla ice cream, it transforms into a comforting embrace on a cool evening or a refreshing escape on a warm afternoon. And the best part? It’s surprisingly easy to whip up, making it a fantastic choice for both seasoned bakers and beginners alike.

This vegan lemon elderflower almond pudding perfectly bridges the gap between a robust, satisfying dessert and one that feels bright and invigorating. Unlike heavier options such as a sticky toffee pudding, this recipe offers a lighter touch, making it incredibly versatile. Its texture is a dream – soft and moist, with a pleasant density that’s more substantial than a typical sponge cake but far from stodgy, reminiscent of a classic frangipane.

The star flavors, lemon and elderflower, combine to create an utterly captivating profile. The lemon provides a zesty, clean tang that awakens the palate, while the elderflower introduces a subtle, sweet floral aroma that is both sophisticated and enchanting. This harmonious blend makes it an absolutely perfect dessert for spring and early summer gatherings, or any time you desire a taste of sunshine. Enjoy it warm with a generous dollop of vanilla ice cream, and you’ll understand why this pudding is quickly becoming a household favorite.

My inspiration for this delightful creation stems from Nigella Lawson’s renowned lemon and elderflower pudding cake. However, I’ve meticulously adapted and refined the recipe, incorporating numerous thoughtful changes to ensure it performs beautifully as a completely vegan, plant-based dessert. The result is a pudding that retains all the charm and deliciousness of its inspiration, while being accessible to everyone.

Key Ingredients for Your Vegan Lemon Elderflower Almond Pudding

Crafting the perfect lemon elderflower almond pudding begins with understanding the role each ingredient plays. Here’s a detailed breakdown of what you’ll need and why:

Elderflower cordial: This is the secret to the pudding’s distinctive floral aroma and flavor. It’s crucial to use an **undiluted** elderflower cordial to achieve the desired intensity. I personally love Bottle Green for its consistent quality, but if you have access to homemade elderflower cordial, that will undoubtedly deliver an even more authentic and fragrant result. Ensure it’s full-strength, not a diluted juice or syrup, as this will significantly impact the pudding’s flavor profile.

Lemons: Fresh lemons are non-negotiable for this recipe. You’ll be utilizing both the fragrant zest and the bright, acidic juice. For this reason, it’s absolutely essential to **buy unwaxed lemons**. The wax on treated lemons can carry unwanted residues and will not provide the clean, pure citrus flavor we are aiming for. The zest brings essential oils and aromatic compounds, while the juice provides the necessary tang and acidity, especially in the delightful drizzle.

Ground almonds: This ingredient forms the foundational structure of our moist and delicate cake, lending it that characteristic frangipane-like texture and rich, nutty flavor. In the UK, this is commonly referred to as “ground almonds,” whereas in the US, you might know it as “almond flour.” Both terms refer to finely ground blanched almonds, which contribute to the pudding’s tender crumb and natural sweetness. This isn’t just a gluten-free alternative; it’s integral to the pudding’s unique texture.

Plain flour and cornflour: The combination of regular plain (all-purpose) flour and a touch of cornflour (cornstarch) is key to achieving the perfect crumb texture. The plain flour provides the necessary structure, while the cornflour acts as a tenderizer, resulting in a cake that is wonderfully soft without being crumbly. If you don’t have cornflour on hand, you can substitute it with an equal weight of plain flour, but I strongly recommend including it for that extra delicate and tender quality it imparts.

Yogurt: Vegan yogurt plays a pivotal role in creating a wonderfully moist and flavorful pudding. It adds acidity, which reacts with the baking powder to create a light lift, and also contributes to the rich texture. Opt for a **plain vegan yogurt**, ideally unsweetened, to avoid interfering with the lemon and elderflower flavors. I typically use soya yogurt, but an unsweetened coconut yogurt will also work beautifully. While some readers may wonder, I haven’t tested this recipe with plant-based milk, as yogurt provides a different fat and acid content crucial for the desired result.

Vegan butter: For the necessary richness and moisture, you’ll need a good quality vegan butter or spread. Both block vegan butter and spreadable varieties are suitable, but it’s important to **avoid ‘light’ or low-fat versions**. These often contain more water and less fat, which can negatively impact the cake’s texture and richness. The melted vegan butter contributes to the pudding’s luxurious feel and helps carry the flavors throughout the batter.

Sugar: Caster sugar is my preferred choice for its fine颗粒 that dissolves easily, leading to a smooth batter. However, granulated sugar will also work perfectly well. It’s crucial not to substitute the granulated sugar with liquid sugars (such as maple syrup or agave) or artificial sweeteners, as these will drastically alter the cake’s consistency, moisture balance, and overall baking chemistry.

Baking powder: This is our primary leavening agent, responsible for the pudding’s light and airy lift. It’s vital to use baking powder and **not** baking soda. While both are leaveners, they function differently. Baking powder is a complete leavener containing both acid and base, reacting when wet and again when heated, ensuring a consistent rise for our pudding.

How To Master Your Vegan Lemon Elderflower Almond Pudding: Step-by-Step Guide

(For precise measurements and comprehensive instructions, please refer to the recipe card located at the bottom of this page.)

Making this pudding is a straightforward process, designed for ease and delicious results. Follow these simple steps for a perfect bake every time:

Step 1: Combine Dry Ingredients. In a spacious mixing bowl, thoroughly whisk together the ground almonds, plain flour, cornflour, sugar, and baking powder. This initial step ensures all the dry ingredients are evenly distributed, preventing pockets of unmixed flour or leavening agents in the final pudding.

Step 2: Incorporate Wet Ingredients. Add the vegan yogurt, melted vegan butter, elderflower cordial, and the vibrant lemon zest to the dry mixture. Stir everything together with a balloon whisk or a spatula until just combined and no dry lumps of flour remain. Be careful not to overmix; a few small lumps are fine and will disappear during baking, but overmixing can lead to a tougher pudding.

Step 3: Bake to Golden Perfection. Transfer the prepared batter into your greased baking dish, spreading it out evenly. Bake in the preheated oven for approximately 30-40 minutes, or until a skewer inserted into the center of the pudding comes out clean. The top should be beautifully golden brown and firm to the touch.

Step 4: Prepare the Elderflower-Lemon Drizzle. While your pudding is baking, it’s the perfect time to prepare the sensational drizzle. In a small jug or bowl, simply mix together the undiluted elderflower cordial and fresh lemon juice until well combined. This liquid gold is what will infuse your warm pudding with even more delightful flavor and moisture.

Step 5: Drizzle and Infuse. As soon as the pudding emerges from the oven, let it cool for just about 5 minutes. Then, using a cocktail stick or a fine skewer, poke numerous holes all over the surface of the pudding. Immediately and evenly pour the prepared drizzle over the warm cake, making sure to cover the edges as well as the center. The warm pudding will eagerly absorb the fragrant liquid, creating an incredibly moist and flavorful result.

Pro Tips for a Perfect Lemon Elderflower Almond Pudding

Achieving bakery-quality results at home is easier than you think with these expert tips:

Use a Digital Scale for Precision: As with all my baking recipes, I cannot stress enough the importance of using **metric measurements with a digital kitchen scale** over cup conversions. Volume measurements (cups) can be wildly inaccurate due to variations in how ingredients are packed, leading to inconsistent results. A digital scale ensures precise ingredient amounts every time, giving you far better, more consistent baking outcomes. Plus, it’s often quicker and less messy!

Baking Dish Size Matters: The pudding can be baked in an approximately 23 cm (9 inch) round dish or cake tin, or one that is around 20 cm (8 inch) square, or any similar volume baking vessel. Keep in mind that the baking time may vary slightly depending on the exact size and material of your dish. A shallower dish might bake faster, while a deeper one could take a little longer to cook through.

Tailor the Flavor Intensity: If you’re a devoted fan of elderflower and wish for a more pronounced floral note, you can easily adjust the balance in the drizzle. Simply reduce the lemon juice in the drizzle to just 1 tablespoon. This subtle change will allow the elderflower’s unique characteristics to shine even brighter.

Serving Suggestions: This lemon elderflower almond pudding is undeniably at its best when served warm. It pairs exquisitely with a scoop of creamy vanilla ice cream, which slowly melts into the warm cake, creating a luxurious experience. While delicious, this isn’t a pudding designed for neat slicing; rather, its soft, moist texture lends itself perfectly to being spooned generously into individual bowls.

Storage and Reheating: While this pudding is truly irresistible freshly baked, leftovers are still fantastic! Store any remaining pudding in an airtight container at cool room temperature for up to 2 days, or in the refrigerator for up to 3 days. To reheat individual portions, simply pop them in the microwave for 30-60 seconds until warmed through. This revives the pudding’s moistness and makes it taste almost as good as fresh.

Frequently Asked Questions (FAQ’s)

Discover More Delicious Vegan Pudding Recipes:

If you loved this lemon elderflower almond pudding, you’re in for a treat! Explore some of my other popular vegan pudding recipes:

• Vegan Sticky Toffee Pudding – A classic, rich, and deeply satisfying dessert.
• Steamed Vegan Chocolate Pudding – A comforting, decadent chocolatey delight.
• Vegan Eve’s Pudding – A beautiful apple dessert with a light sponge topping.
• Steamed Gingerbread Pudding – Warm, spicy, and perfect for colder months.
• Vegan Jam Roly-Poly – A nostalgic British classic, oozing with sweet jam.
• Berry and Coconut Steamed Puddings – Light, fruity, and tropical individual puddings.
• Self-Saucing Vegan Chocolate Pudding – Pure magic, with its own rich sauce created during baking.
• Vegan Spotted Dick – Another traditional British pudding, delightfully spiced.
• Steamed Vegan Maple Syrup Pudding – Sweet, rich, and utterly comforting with a hint of maple.

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