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.