Chocolate and Elderberry Pudding
I haven't come across many recipes for elderberries and, yet, they are such an intensely flavoursome berry, not to mention being a great source of Vitamin C. The bottom layer, a jelly, is inspired by my elderberry spiced winter cordial, while the chocolate sponge is based on my favourite chocolate cake recipe.
One reason for the lack of elderberry baking is probably their fiddly preparation, from foraging to forking. For notes on foraging elderberries, see my cordial recipe. While they do take a bit of time to source and prepare, the reward is an unusual, foraged delight that will intrigue and satisfy.
Use a deep baking dish.
Ingredients
For the elderberry jelly
Equipment
Method
1. Prepare the elderberries: use a fork to separate the berries from the main stalks and try to remove as many smaller stalks as possible (it doesn't matter if there's some remaining). Remove as many green berries as possible. Wash the berries.
I haven't come across many recipes for elderberries and, yet, they are such an intensely flavoursome berry, not to mention being a great source of Vitamin C. The bottom layer, a jelly, is inspired by my elderberry spiced winter cordial, while the chocolate sponge is based on my favourite chocolate cake recipe.
One reason for the lack of elderberry baking is probably their fiddly preparation, from foraging to forking. For notes on foraging elderberries, see my cordial recipe. While they do take a bit of time to source and prepare, the reward is an unusual, foraged delight that will intrigue and satisfy.
Use a deep baking dish.
Ingredients
For the elderberry jelly
- 600g elderberries, washed and most stalks removed
- 50ml tap water
- Granulated sugar (see note on quantities below)
- Juice of 2 lemons
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- 150g good quality dark chocolate (75% cocoa solids)
- 3 eggs (2 of them separated into yolk and white)
- 100g caster sugar
- 75g soft unsalted butter (not melted), cubed
- ½ teaspoon cinnamon
- Icing sugar
- Pouring cream/ice cream
Equipment
- 21cm x 29cm baking dish, sides greased
- Piece of muslin secured over a large bowl (I use a large elastic band) OR jelly bag
Method
1. Prepare the elderberries: use a fork to separate the berries from the main stalks and try to remove as many smaller stalks as possible (it doesn't matter if there's some remaining). Remove as many green berries as possible. Wash the berries.
2. Place the berries and water in a heavy-bottomed medium saucepan over a medium heat and cook until the berries are softened (about 20 minutes). Take a potato masher to the berries to release any final juices.
3. Strain the mixture through a piece of muslin. As it doesn't matter if the mixture goes a bit cloudy, for speed you can push it through with a wooden spoon/gather the muslin and give the mixture a final squeeze (use rubber gloves if it's still hot).
4. Measure the amount of juice you now have and use this to calculate how much sugar you need (450g sugar per 600ml juice; I used 225g sugar).
4. Measure the amount of juice you now have and use this to calculate how much sugar you need (450g sugar per 600ml juice; I used 225g sugar).
5. Heat the juice over a low heat in a saucepan, and then add the sugar, lemon juice and spices. Over a low heat, stir until the sugar has dissolved and then bring to the boil. Simmer until it's reached setting point. There are three tests for this, and it's best to perform at least two if not all three:
- Use a thermometer: when the liquid has reached 220°F, it should be ready (but check in conjunction with another test)
- Perform the flake test: dip a wooden spoon into the liquid and let the liquid coat the back of the spoon, lifting it out of the pan to see how the liquid drips off the spoon. If it runs off in sheets rather than in separate drops, it should be ready.
- The saucer test: place a spoonful on a chilled saucer, turn off the heat, leave the saucer to chill in the freezer. After about 60 seconds, remove it from the freezer and slide your finger through the middle of the chilled jelly. If the surface wrinkles, it's ready. If not, turn the heat on and cook for a little longer, performing the tests again. Be careful about over boiling, which can turn the mixture more toffee-like than jelly-like.
6. As soon as it's ready, pour the jelly straight into the baking dish. It will set quite quickly.
- Use a thermometer: when the liquid has reached 220°F, it should be ready (but check in conjunction with another test)
- Perform the flake test: dip a wooden spoon into the liquid and let the liquid coat the back of the spoon, lifting it out of the pan to see how the liquid drips off the spoon. If it runs off in sheets rather than in separate drops, it should be ready.
- The saucer test: place a spoonful on a chilled saucer, turn off the heat, leave the saucer to chill in the freezer. After about 60 seconds, remove it from the freezer and slide your finger through the middle of the chilled jelly. If the surface wrinkles, it's ready. If not, turn the heat on and cook for a little longer, performing the tests again. Be careful about over boiling, which can turn the mixture more toffee-like than jelly-like.
6. As soon as it's ready, pour the jelly straight into the baking dish. It will set quite quickly.
7. To make the chocolate layer, preheat the oven to 170°C fan. Melt the chocolate in a bain-marie or in the microwave, and then put to one side.
8. Use an electric hand whisk to mix the sugar, 1 egg and 2 egg yolks together until white and foamy (put the 2 egg whites in another large, clean bowl for later). Add the cinnamon and whisk again for about 60 seconds.
8. Use an electric hand whisk to mix the sugar, 1 egg and 2 egg yolks together until white and foamy (put the 2 egg whites in another large, clean bowl for later). Add the cinnamon and whisk again for about 60 seconds.
9. Pour the melted chocolate into the egg mixture, whisking all the time. Do the same with the soft butter.
10. Whisk the egg whites until firm but not stiff. Use a metal spoon to fold them into the chocolate mixture, and then gently pour this over the top of the jelly. Bake for 25 minutes.
11. Sprinkle with icing sugar and serve warm, with pouring cream.