Nigella Lawson served up a delicious lemon and elderflower drizzle pudding with Greek yoghurt that can be made gluten-free Nigella’s Cook, Eat, Repeat.

The ingredients are: 175g soft unsalted butter, plus extra for greasing, 50g full-fat Greek yoghurt, 150g caster sugar, 100g rice flour (or plain flour if you don’t need this to be gluten-free), 75g ground almonds, pinch of fine sea salt, 1½ tsp baking powder (gluten-free if necessary), 3 large free-range eggs, at room temperature, 1 large lemon, zest only, 2 tbsp undiluted elderflower cordial and double cream, to serve.

For the drizzle: 100ml undiluted elderflower cordial and 3 tbsp lemon juice.

See recipes by Nigella in her book titled : Cook, Eat, Repeat: Ingredients, recipes and stories. available from Amazon