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Available for over a year

Ingredients A yeasted batter, enriched with rhubarb and Elderflower Cordial 200g (about 2 big stalks) of rhubarb cut into 2cm chunks Zest and juice of 2 lemons 4 tablespoons elderflower cordial 2 tablespoons dry white wine 3 fl oz milk 1 teaspoon fast action yeast or 15g fresh yeast 1 tablespoon caster sugar 2 free range eggs 125g plain white flour Syrup 100g soft brown sugar 100ml elderflower cordial 200ml dry white wine Method Grease 6 small dishes with butter, small ramekins are perfect. Preheat the oven to 200c, Gas mark 6. Put the chopped rhubarb, lemon rind and juice, elderflower cordial and white wine in a deep ceramic dish or casserole dish, cover with greaseproof paper or a tight fitting lid and bake for about ten minutes until it is nice and tender. Meanwhile place the , milk and butter into a saucepan on a medium heat until the base of the pan is hot, remove from the heat and stir until the butter has melted. Now pour the milk and butter mixture into a large mixing bowl and swirl it around until it is just warm, blood temperature, add the yeast and mix. Mix the sugar into the milk, add the eggs and beat them in well. Add the flour and half of the cooled rhubarb (if it is hotter than blood temperature it will kill the yeast!), and mix well. Spoon the batter into the prepared moulds, filling them about half way, then leave in a warm place to double in size. Place in the pre-heated oven for about 10 to 15 minutes. For the syrup, place all the ingredients into a large saucepan, bring to the boil and simmer for about 2 minutes until the sugar has dissolved. When cooled, remove the Elder Rhubabas from the moulds and place into a large deep sided dish and pour over the syrup, leave to soak. Serve with about 300ml double cream whisked to soft peaks, mixed with 1 tablespoon elderflower cordial and the rest of the rhubarb.