Ingredients Jump to Instructions ↓

  1. 80g sultanas

  2. 180ml rum

  3. 1 egg

  4. 1 1/2 tablespoons sugar

  5. 1/2 teaspoon yeast

  6. 1 teaspoon orange zest

  7. 1/2 teaspoon cinnamon

  8. 4 tablespoons water

  9. 125g flour

  10. 10 elderflowers

Instructions Jump to Ingredients ↑

  1. Soak the saltanas in rum overnight.

  2. The following day, in a big bowl mix all ingredients except for the elderflowers together until you have a smooth pancake-batter like consistency. Leave the batter to sit for at least 30 minutes.

  3. Wash the flowers, trim the stems to about 4cm long then dip the flowers (stem up) carefully in batter (the flowers will fall off if you're too rough) then gently deep fry them. Drain on kitchen paper before dusting with cinnamon. Serve immediately for best results, though eaten warm or cold they are also delicious.


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