Magical Elder

The Elder tree grows almost like a weed in London. It’s associated with witches (they use it for their broomsticks), wizards (an Elder wand is the most powerful in Harry Potter), with death (turkey and peacocks will die if they consume the berries) and Judas reputedly hung himself from an Elder tree. It also has medicinal properties; a possible cure for flu, syphillis and mucus.

The umbrella shaped white blooms are ready to be picked now, at the Pagan spring festival of Beltane. Pick these lemony almost gooseberry scented flowers in the morning, rather. In the afternoon they can start to smell a bit like cat’s piss.

The berries will be ready in September, for Samhain, or Halloween.

Elderflower Cordial recipe

1.8 kg sugar (any kind)

1.2 litres of boiling water

4 unwaxed lemons, zested and sliced

15 – 20 elderflower heads (shaken but unwashed – water gets rid of the pollen/flavour)

50g of citric acid (I’ve seen this in Ikea and Indian shops but if you can’t get it, just skip it)

Heat the sugar and water to make a syrup.
Pour the boiling water over the sliced lemons, zest, and elderflower heads.
Add the citric acid.
Leave to steep for 24 hours.
Strain the cordial through a sieve or chinois and then through cheesecloth.
Heat it again to boiling (don’t burn it!) and bottle it in bottles fresh out of the dishwasher while its hot (otherwise mould grows at the top of the bottles!)
Enjoy with champagne, or Victoria Moore’s suggestion, with white wine spritzer, or drizzled over icecream, or in desserts.

Elderflowers are also good in savoury dishes. Here is a recipe from my book:

Elderflower Fritters recipe

8 to 12 elderflower heads

Oil for deep frying

Batter:

1 egg, beaten

200g sifted plain flour,

20g corn flour

180ml soda water or sparkling water, chilled

Sea salt, to taste

Mix all the batter ingredients in a bowl, salt to taste. Don’t overwhisk the batter as it will become too tough.
Heat the oil in a deep fat fryer to around 190C. Dip the elderflowers lightly in the batter, then deep fry until lightly golden. Sprinkle with a little sea salt and serve immediately.

Option: sweet Elderflower fritters. Replace the salt with sugar and sprinkle with sugar.

A subtly flavoured soft drink. This again is in my book under the ‘flower menu’.

Elderflower Champagne recipe

Makes about 4 litres. Allow 2 to 4 days for this process.

3.5l of boiling water plus 500ml of cold water

1 kg of sugar

20 Elderflower heads

1 tbsp of white wine vinegar

4 unwaxed lemons, zest and juice

Pinch of fast action dried yeast

Pour the boiling water in a saucepan or bucket, add the sugar until dissolved. Then add the cold water, the Elderflowers, the white wine vinegar, the lemons.
Let it cool. Add the yeast.
Cover and leave to ferment for 2 to 4 days.
Strain into a fresh container using a cheesecloth or chinois. Then funnel it into sterilised bottles.
Keep in a cool place. Bottles can be either swing top or plastic. Leave room at the top for the gas to expand. If it’s getting too fizzy put it in the fridge. Serve cold, will last a year.

Elderflower Cheesecake recipe

150g digestive biscuits, crushed

75g butter, melted

100g caster sugar

225g cream cheese

1 vanilla pod, seeds scraped out or a few drops of vanilla essence

50ml elderflower cordial

225ml whipping cream, whipped

Elderflowers, to garnish (optional)

In a bowl, mix together the crushed biscuits and melted butter. Press this mixture into the bottom of each of six glass ramekins.
Bring the sugar to the boil in a pan. Let it cool.
In a separate bowl, beat the cream cheese vanilla seeds, cooled sugar mixture and elderflower cordial together. Fold in the whipped cream.
Spoon the mixture into the ramekins and garnish with a sprig of elderflower.