Lisa Faulkner and John Torode served up a delicious polenta, ground almond and coconut pudding cake with honey and orange blossom syrup on John and Lisa’s Weekend Kitchen.

The ingredients are: 200g coconut oil, melted, 120g maple syrup, 4 eggs, 200g ground almonds, 100g fine polenta, 2 tsp baking powder, Juice of 1 lemon, 2 tbsp coconut or almond milk, 120ml runny honey, 60ml water and a few drops of orange blossom (optional).

To serve: raspberries and blueberries, crème fraiche, coconut yogurt or icing sugar.

see recipes from Lisa in her book titled: Tea and Cake with Lisa Faulkner available from Amazon now.