Classic English elderflower gives a fresh twist to the traditional summer pudding.

Submitted by LaFosse at Cranborne for the Truly Scrumptious Cook Book, published in aid of Diverse Abilities Plus for the Great Dorset Bake Off.

 

It's £9.95 and available by calling 01202 718266 (Monday to Friday, 9am-5pm) or email scrumptious@diverseabilities plus.org.uk

LaFosse ELDERFLOWER SUMMER PUDDING WITH ELDERFLOWER ICE CREAM

Serves 4

  • 100g redcurrants
  • 100g blackcurrants
  • 350g raspberries
  • 350g strawberries
  • 150g sugar
  • 8 slice white bread
  • 100ml elderflower cordial

1. Mix the fruit and sugar together.

2. Split the mix into two and blitz half until you have a smooth coulis.

3. Add elderflower cordial gradually into the coulis to taste.

4. Cut the crusts off the bread and cut 8 discs of bread from 4 slices to fit the top and bottom of the pudding basins or small moulds. Cut the remaining 4 slices into 3 strips each.

5. Dip the bread into the fruit coulis, leave to soak up the juice.

6. Line the individual pudding basins with cling film, leaving extra around the top sufficient to seal in the puddings.

7. Place soaked bread disc in the bottoms of the basins followed by the two strips to form the sides.

8. Generously ladle in the berry mix into the bread lined basins and top with final disc.

9. Twist cling film over the top to compress the puddings, then leave overnight for best results to allow flavours to infuse and the pudding to become structurally sound.

Elderflower cordial: 20 heads of elderflower 1.8kg caster sugar 1.2 litres of water 2 lemons 75g citric acid 1. Rinse the flower heads whilst boiling the water.

2. Mix sugar and lemon juice together.

3. Pour the liquid onto the rinsed flowers and leave overnight to infuse.

4. Strain and bottle in clean screw top bottles.

Elderflower ice cream

  • 300ml whole milk
  • 6 medium egg yolks
  • 100g caster sugar
  • 300ml double cream
  • 200ml elderflower cordial

1. Mix sugar and egg yolks together whilst bringing all the liquid to the boil.

2. Then pour onto the egg yolk mix whilst stirring vigorously.

3. Continue cooking until it coats the back of a spoon, chill and place in an ice cream machine.

4. Un-mould and place summer pudding on a plate to serve with remaining coulis poured over the top with a ball of the elderflower ice cream served alongside, use extra berries to decorate the plate.