Use a tart variety of lemon to give this cake a good citrus flavour. Elderflower cordial has a distinctive flavour which I really enjoy, but you could substitute with 1 teaspoon vanilla extract.

This is also good with a ginger- or thyme-scented syrup. Make it in the same way but add grated ginger or sprigs of thyme and let them infuse the syrup. Prep time: 20 minutes, plus cooling and ...

Preheat the oven to 180°C First gently poach the gooseberries in the elderflower syrup until tender, about 5 minutes. Strain off the cooking liquid and reserve, allow the gooseberries to cool down.

Add the elderflower heads ... bag and add to the hot sugar syrup straight from the freezer - this will stop them turning brown once defrosted. Campden tables are used in home wine and beer making ...

1. Boil the sugar and water to make a syrup. 2. Add the Elderflower and sliced lemon to the syrup and leave to infuse for at least 2/3 hours or overnight. 3. Remove the Elderflower and lemon ...

use less cream, and fold in one stiffly beaten egg white instead. Barely cover the green gooseberries and the elderflower heads with the stock syrup. Bring to the boil and cook until the fruit ...

Use a sharp knife dusted ... Squeeze the elderflower bag with the back of a spoon to ensure you get all the flavor into the ...