Recipes & Suggestions
Fast and Easy
The simplest way to enjoy Richmount Elderflower Cordial is to dilute to taste with chilled sparkling water. A sprig of mint adds a extra dimension if you wish.
Try pouring undiluted cordial over ice-cream, waffles or pancakes.
Simply add to fruit salad or whipped cream.
Elderflower and Prosecco Cocktail
Pour a dash of elderflower cordial into a wine glass and top up with chilled prosecco or sparkling wine, if you like add a sprig of mint and that's it! Best enjoyed with a large helping of summer sunshine!
The following recipe is courtesy of Chloe, finalist in the TV cookery competition The Taste UK, and printed here with kind permission from Channel 4.
Lemon, Elderflower and Mint Canary Cakes Recipe
Chloe: "This is my modern take on a canary steamed pudding. I came up with the idea as my favourite classic would have to be lemon drizzle or canary pudding. Instead of steaming the mixture in a pudding basin, I bake it in the oven in deep muffin trays. Lemon, elderflower and mint are my favourite flavours as they remind me of my nan. We would always have lemon drizzle cake and drink sparkling elderflower with mint together. I think the addition of these flavours to the pudding is delicious, and being baked, not steamed, makes it lighter and not so stodgy."
Serves 6
IngredientsFor the lemon elderflower mint curd
For the sponge
For the vanilla sugar
2. To make the curd, mix together the lemon zest and sugar in a bowl. In another bowl, whisk together the lemon juice and elderflower cordial and add the mint sprigs. Stir everything together and let the mixture infuse for 10 minutes.
3. After 10 minutes, squeeze the mint sprigs and discard them. Add the eggs, lemon zest and whisk together. Pour this mixture over the sugar, stir well then put the bowl over a pan of just simmering water. Add the butter and keep stirring till thick, which will take approximately 20 minutes. You want it to be a thick coating consistency, so it covers the back of a spoon.
4. Line a 12 hole muffin tin with paper cases. For the pudding mix, sift the flour and baking powder into a bowl, add the soft butter, eggs, 175g caster sugar and zest and juice of one lemon. Beat with an electric mixer until smooth.
5. Spoon a tablespoon of curd into the bottom of each muffin tin hole and top with a tablespoon of sponge mixture, then a tablespoon of curd, then a tablespoon of sponge to finish.
6. Bake at 180°C for 20-25 minutes or until risen and lightly golden brown.
7. While the cakes are cooking, make the vanilla sugar. Place the sugar and vanilla seeds in a food processor and blend until smooth.
8. You will know the cakes are cooked when a skewer comes out clean from the centre. Remove from the oven, take the cakes out of the tin and leave to cool.
9. Once cooled, peel back the paper cases and top with a little more curd, a small mint leaf and a sprinkling of vanilla sugar.
Tip: store the rest of the vanilla sugar in a kilner jar for next time, or use it in your coffee.
The simplest way to enjoy Richmount Elderflower Cordial is to dilute to taste with chilled sparkling water. A sprig of mint adds a extra dimension if you wish.
Try pouring undiluted cordial over ice-cream, waffles or pancakes.
Simply add to fruit salad or whipped cream.
Elderflower and Prosecco Cocktail
Pour a dash of elderflower cordial into a wine glass and top up with chilled prosecco or sparkling wine, if you like add a sprig of mint and that's it! Best enjoyed with a large helping of summer sunshine!
The following recipe is courtesy of Chloe, finalist in the TV cookery competition The Taste UK, and printed here with kind permission from Channel 4.
Lemon, Elderflower and Mint Canary Cakes Recipe
Chloe: "This is my modern take on a canary steamed pudding. I came up with the idea as my favourite classic would have to be lemon drizzle or canary pudding. Instead of steaming the mixture in a pudding basin, I bake it in the oven in deep muffin trays. Lemon, elderflower and mint are my favourite flavours as they remind me of my nan. We would always have lemon drizzle cake and drink sparkling elderflower with mint together. I think the addition of these flavours to the pudding is delicious, and being baked, not steamed, makes it lighter and not so stodgy."
Serves 6
IngredientsFor the lemon elderflower mint curd
- 2 large juicy unwaxed lemons zest and juice
- 175g caster sugar
- 2 large free range eggs
- 110g unsalted butter, best quality
- 6 tbsp good quality elderflower cordial
- 2-3 sprigs mint
For the sponge
- 175g self raising flour
- 1 tsp of baking powder
- 175g unsalted butter, softened
- 3 large free range eggs
- 175g caster sugar
- zest and juice of 1 large lemon
For the vanilla sugar
- 1 vanilla pod
- 125g golden caster sugar
2. To make the curd, mix together the lemon zest and sugar in a bowl. In another bowl, whisk together the lemon juice and elderflower cordial and add the mint sprigs. Stir everything together and let the mixture infuse for 10 minutes.
3. After 10 minutes, squeeze the mint sprigs and discard them. Add the eggs, lemon zest and whisk together. Pour this mixture over the sugar, stir well then put the bowl over a pan of just simmering water. Add the butter and keep stirring till thick, which will take approximately 20 minutes. You want it to be a thick coating consistency, so it covers the back of a spoon.
4. Line a 12 hole muffin tin with paper cases. For the pudding mix, sift the flour and baking powder into a bowl, add the soft butter, eggs, 175g caster sugar and zest and juice of one lemon. Beat with an electric mixer until smooth.
5. Spoon a tablespoon of curd into the bottom of each muffin tin hole and top with a tablespoon of sponge mixture, then a tablespoon of curd, then a tablespoon of sponge to finish.
6. Bake at 180°C for 20-25 minutes or until risen and lightly golden brown.
7. While the cakes are cooking, make the vanilla sugar. Place the sugar and vanilla seeds in a food processor and blend until smooth.
8. You will know the cakes are cooked when a skewer comes out clean from the centre. Remove from the oven, take the cakes out of the tin and leave to cool.
9. Once cooled, peel back the paper cases and top with a little more curd, a small mint leaf and a sprinkling of vanilla sugar.
Tip: store the rest of the vanilla sugar in a kilner jar for next time, or use it in your coffee.
