This recipe is adapted from 'cherry batter pudding' in Mark Hix's 'British Regional Food'.
- 120g (on stem weight) elderberries, picked from stems using a fork;
- 12g melted butter, plus more for greasing;
- 1 egg, beaten;
- 25g plain flour;
- 25g coconut sugar;
- 1/2 tablespoon cherry brandy (optional);
- a few drops of vanilla essence (or ¼ teaspoon ground hogweed seeds);
- 125 ml single cream, warmed; thick cream for serving.
1. Preheat oven to 200 degrees Celsius/ gas mark 6 and grease a 10 inch diameter round dish or tart tin.
2. Sieve the flour into a bowl then stir in the sugar.
3. Mix in the eggs and slowly whisk in the warmed cream to form a light batter.
4. Stir in the cherry brandy, vanilla essence (or ground hogweed seeds) and melted butter.
5. Scatter the elderberries over your greased dish or tray and pour the batter over them.
6. Bake for 20 minutes the reduce heat to 190 degrees celsius or gas mark 5 and cook for further 20 minutes, or until batter has risen and is golden, but still creamy inside. Serve while still warm, with thick cream.