Lemon and honey self-saucing pudding

You can use all almond flour or all gf flour if you want, just check your consistency, it should be a thick cake batter. If you don’t like desiccated coconut you can just replace with flour. You can also leave out the sour cream/coconut cream too, just add a little milk/milk alternative to get the right consistency

Ingredients

125g butter, softened

3 eggs, room temperature

1 tsp vanilla extract

¼ cup of honey

½ cup of blanched almond flour

¼ cup gf flour

½ cup of desiccated coconut

¼ sour cream , you can use thick coconut cream

Zest and juice of 2 lemons

Method

Boil your jug and preheat the oven to 160 c

Cream the honey and butter together until light and fluffy, then add the eggs one at a time, then beat well. Add in your vanilla, zest, flours, sour cream, beat until thoroughly combined.  Put into an ovenproof dish. Combine the juice from your 2 lemons with 2 tbsp honey, 2 tsp tapioca/gf flour, then top up with boiling water to make 250ml. Mix well. Using the back of a large spoon pour the lemon mix over your batter. Bake for 45 minutes. You can serve with cream/double cream/ice cream etc…