Day 113: saturated in summer
It never ceases to amaze me the visions that spring to mind when we think of certain foods, and how quick the process of evocation really is; we smell, taste, or see something, and immediately - without conscious decision - we’re taken back to a time we associate with it. It could be two days ago, thirty years ago or sixty years ago - the memory always seems so vivid. Uninterrupted. This is a deep psychological discussion that we won’t be getting into today, but I just had to give a nod to the evocative power of food; it’s the key to unlocking the gateway to memories forgotten, memories we long ago forgot to remember!
What I’m trying to progress towards here is that I rarely think about my school years; not a conscious decision, I assure you, but nevertheless, a hard fact. It was a time of innocence and discovery, and in contrast to the harsh reality of the world we live in as adults, I think my subconscious mind made the executive decision to wrap itself in an imaginative cocoon of denial. It was truly a wonderful time of friendship, learning, love and romance, and although I am fortunate enough to have that in my life still, it isn’t umbrellered by that childhood innocence, but instead by angst, worry and panic. This isn’t where I ask you to get your violins out, my life is good and I am so happy and grateful for everything I have, this is just perhaps my roundabout way of trying to understand why I don’t think about the past more often when it bears such happy times. I should be using it to heal and pull myself out of anxious episodes of panic and negative thinking! We all should. Perhaps you all do already, and I’m the last to board the train!
And what brought me onto this subject is a recent batch of elderflower cordial we made from a fresh crop collected on a walk with the dogs; that summery floral scent took me straight back to the first time I tasted it on a day out with a friend at school. We had cheese scones, too! This invoked all those wonderful memories of school, and the fabulous and fun - and mischievous - times we all had together. (My school years were not typically characterised by elderflower drinking and scone eating I can tell you!)
Anyway…let’s get back to the reason why you’re here. If one has fresh, homemade elderflower cordial, what can one do with it (other than drink it with soda, and perhaps a splash - or larger equivalent - of gin, over ice)? Make Nigella’s Warm Lemon and Elderflower Pudding!
Nigella’s Warm Lemon and Elderflower Pudding
This is nestled beautifully within the introductory paragraphs of the Lemon and Elderflower Drizzle Cake in Cook Eat Repeat; perhaps making itself better known when Nigella cooked it on the accompanying TV show.
I opted for the free-standing mixer method - I don’t have a food processor; it’s on the Christmas list, but the one I’d like is a bit exy! - and it’s as straightforward as any making any other cake batter. The rookie mistake I made, though, was not having the elderflower cordial and the Greek yogurt at room temperature, so when I added them to my batter it did split. Some say it makes no difference, others say it’ll affect the rise. My fix for it is a tablespoon of water from a recently boiled kettle. I believe a bit of extra flour can help re-emulsify everything, too.
In hindsight, the baking dish I used was too large as my pudding was a bit thin. But I cooked it carefully, and eagle-eyed, to ensure it didn’t dry out.
Flavour musings
Nigella’s Lemon and Elderflower Pudding is the essence of summertime. Creamy, floral elderflower from the plush British countryside, and sharp, citrus tang from the Mediterranean lemon groves. This isn’t to suggest each ingredient doesn’t grow in other parts of the world, too; this is simply my association.
I’ve enjoyed three bowls of this so far: one after baking, with cream; one for dessert last night, with vanilla ice cream; and one this morning for breakfast, unchaperoned and straight-up. A nubbly cloud drenched in summer.
