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Ingredients

• 275g Plain Flour
• 1 tsp Baking Powder
• 1 tsp Salt (fine grain)
• 90g Sugar
• 225ml Milk
• 2 Eggs
• 110g Butter
• zest of two Limes
• 8 tbsp Belvoir Lime Cordial (which is made with fresh Lemongrass)

Instructions

1. Sieve the flour into a bowl and add the baking powder, salt and lime zest.
2. Melt the butter in a saucepan over a low heat and allow to cool.
3. Put the eggs, milk, cordial, melted butter and sugar in a bowl and mix together.
4. Pour the dry ingredients over the liquid and fold in but do not over stir, as this will stop the muffins rising well.
5. Grease your muffin tins well and then fill up the muffin holes with the rest of the muffin mixture.
6. Bake in an oven for about 20 minutes at Gas 6, 400ºF or 200ºC till well risen and brown. Makes 12.

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Labels: cake, cooking, lemon, lemongrass, lime, muffins, recipe, recipes, sweet

Ingredients

• (Enough to fill an 8 inch/20cm diameter pastry case or 4 – 5 little ones as illustrated)
• 2 Egg yolks
• 50g Caster Sugar
• 20g Cornflour (sieved)
• 20g Plain Flour (sieved)
• 30ml full fat Milk
• 4 tbsp Belvoir Elderflower Cordial
• 1 punnet of fresh Raspberries

Instructions

1. Beat the egg yolks and sugar together while heating the milk in a saucepan.
2. Add the two flours to the egg and sugar mixture.
3. Pour in the milk and stir in the Belvoir Elderflower Cordial.
4. Pour the mixture back into the saucepan and heat stirring all the time until the custard thickens. It should have the consistency of whipped double cream.
5. This crème patissière can be used in a fruit tart. Buy a pastry case, or individual pastry cases and fill with the crème Patissière. Cover with fresh raspberries and serve. You can also use it to fill éclairs or smooth it onto a sponge base and cover with fresh fruit to make a quick and delicious pudding. Serves 6.

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Labels: Raspberry, cake, dessert, elderflower, fruit, pudding, recipe, sweet, tart

Ingredients

• 2lb (800g) Cox¹s apples
• 4 tbsp elderflower cordial
• 8oz (200g) butter or margarine
• 8oz (200g) castor sugar
• 8ox (200g) self raising flour
• 4 eggs

Instructions

1. Peel and roughly chop the apples into a large pie dish.
2. Pour the elderflower cordial over the top. Make the sponge by creaming together the butter and sugar.
3. Whisk the eggs and add to the sugar and butter mixture.
4. Fold in the flour and spoon over the apples.
5. Place in a pre-heated oven at Gas 4 (275F/180C) and bake for 30 minutes until golden and risen.

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Labels: apple, cake, cordial, elderflower, recipe, recipes