Elderflower season is nearly upon us!

Elderflower season runs from late May to early June. Elder flowers can help to cleanse the system and relieve hay fever symptoms so what better time to try one of our favourite Elderflower recipes.

Elderflower Champagne

This can be made as a syrup and drizzled over strawberries or cakes, or diluted with fizzy water or prosecco to make elder flower 'champagne'. 

Ingredients:

• 1 kg sugar
• 1.5 litres water
• 3 medium lemons
• Bunches of elder flower heads (about 20-30 bunches)
• 50 grams citric acid

Method:

1. Boil water and sugar in a large saucepan and stir to dissolve sugar. 
2. Remove from heat to cool.
3. Remove flower heads from stems (a little stem won't kill you but may bitter the taste) and add them to mixture.
4. Stir, cover and leave for at least 48 hours. The syrup can be left for up to 4 days.
5. Bring back to boil and remove from heat.
6. Add the zest of one lemon, the juice of all the lemons and the citric acid to the syrup and stir.
7. Strain the syrup through muslin or a fine sieve.
8. Pour into sterilised bottles using funnel, seal and refrigerate.

Equipment:

Large saucepan
Wooden spoon
Large bowl
Lemon zester
Lemon juicer
Muslin or Fine sieve
Glass bottles
Optional labels



Enjoy!! :-)

Victoria Sponge with Fresh Cream and Berries

May is the official start of British berry season - This has put us in the mood for a Victoria sponge filled with fresh strawberries and whipped cream. Perfect for an afternoon treat in spring.

Master Class bakeware available here

Our favourite Victoria sponge recipe has to be Mary Berry's, super quick and easy to make and delicious!! See the recipe below with whipped cream and berry extras added by Dentons. All the equipment you need can be found on our website. 


Victoria Sponge with Fresh Cream and Berries

Ingredients:

• 225g soft butter
• 225g caster sugar
• 225g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 200ml whipping cream
• 225g mixed seasonal berries (eg. strawberries & raspberries)

Method:

1. Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut 2 greaseproof paper circles, grease the sandwich tins with butter and put the circles inside. Grease the circles.
2. Place the butter in a large mixing bowl, then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl.
3. Using the electric mixer on slow speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.
4. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20-30 minutes.
5. The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife.
6. Push the cakes out of the tins on their bases, invert them and remove the bases. Cool the cakes the right way up on a rack. Soften the jam with a palette knife.
7. When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Whip 200ml of fresh whipping cream using electric whisk until thick and spread on top of first layer of cake.
8. Wash, hull and chop selection of fresh berries such as strawberries, raspberries, and cherries, sweeten with sugar (if needed) and layer on top of whipped cream. Top with second layer of cake.
9. Sieve castor sugar on top of cake and decorate with berries.

Equipment:

Master Class cooling rack

2 x Master Class cake pans

Mixing bowl

Electric mixer or Master Class rotary hand whisk

Palette knife

Master Class cooling racks

Sieve