We’re in the middle of a heat wave, so what better excuse to delight in this cliche summer pudding? This elderflower jelly recipe is taken from Sophie Dahl’s ‘Voluptuous delights’ and is so simple it is somewhat a sin to claim that it is indeed a recipe. As Dahl says, it is ‘blissfully easy, and perfect to eat on a summer night in the garden.’
- 1 sachet of unflavoured gelatine
- 125ml of hot water
- 10 tablespoons of elderflower cordial
- 500ml of cold water
1. Make the jelly base by mixing your gelatine sachet with the hot water.
2. Make up the elderflower cordial separately, with about 10 tablespoons of cold water, making sure it is strong-add more cordial if necessary.
3. Stir the gelatine mixture into the cordial and pour into a serving bowl.
4. Let it set in the fridge for at least two hours and serve with a blob of cream and shortbread biscuit.