This post is especially for our friend Mark Eccleston over at The Green Fingered Photographer who asked if I knew of any good elderflower recipes.
2kg (4¬Ωlb) Sugar 1.14lt (2 pints) Boiling Water 20 Elderflower Heads 80z (2¬æ oz) Citric Acid 2 Lemons, grated rinds, sliced
Shake elderflower heads to ensure they are free of creepy crawlies. Place the water into a large saucepan and bring to the boil. Add the sugar and stir until dissolved. Add the grated rind and sliced lemon, plus the citric acid. Place the elderflower heads in a bowl, pour over the boiling water. Leave for at least 12 hours covered with cling film. Sieve the liquid, to remove the solids. Strain the liquid through muslin or even a coffee filter to clarify. Dilute and add to sparkling or still water.
100g (4 oz) Plain
1 teaspoon of baking powder
1 teaspoon salt
1 tablespoon honey
1 teaspoon honey
1 teaspoon vanilla essence
190 ml (Third of a pint) Milk
Beat the eggs. Sift together the flour, salt and baking powder. Add the milk, a little at a time and stir in the honey and vanilla essence. When thoroughly mixed, blend in the beaten eggs. Whisk until a medium-stiff batter is obtained. Snip off the stalks from the elderflower heads, but do not separate the individual flowers from the heads. Dip the heads into the batter and fry in hot fat until golden brown. Drain on absorbent kitchen paper, dust with sugar with a dash of cinnamon (optional) and serve with whipped cream.