Surrey Homes | SH101 | June 2023 | Education Supplement inside

Strawberry &
elderflower
buttermilk puddings
Serves 6-8
June is when the new season
strawberries are sweet and juicy,
and the trees are full of frothy
elderflower. Together, they make a
delightful early summer dessert.
• 650ml double cream
• 500ml buttermilk
• 75g caster sugar
• 3 leaves of gelatine
• 10 heads of elderflower – all the
flavour of elderflower is in the
pollen, so don’t wash it, just gently
shake outside to allow any insects to
crawl away.
• 400g strawberries
• 2 tbsp sugar
1. In a pan, combine the cream,
buttermilk and sugar and heat
until just at boiling point.
2. Remove from the heat and
immerse the elderflowers, leaving
the stalks above the cream. Cover
and leave for 30 minutes, the cream
will infuse with flavour as it cools.
3. Bloom the gelatine for 10
minutes in cold water. Reheat
200ml of the elderflower infused
cream. Gently squeeze the water
out of the gelatine and add to
the hot cream and whisk.
4. Pass the gelatine cream through
a fine mesh colander back into
the rest of the elderflower cream,
and then pass the combined
mixture once more to remove any
gelatine lumps and stray flowers.
5. Pour the elderflower cream into
teacups or small bowls and chill for
at least 4 hours, or ideally overnight.
There is only a small amount of
gelatine in these soft puddings, so
they are not suitable to turn out.
6. Before serving, wash and
halve any large strawberries
and macerate for an hour with
a tablespoon or two of caster
sugar, turning once or twice.
7. Serve each pudding with a
spoonful of strawberries and a
simple biscuit, such as shortbread.
Find The Small Holding on
Ranters Lane, Kilndown,
Kent. For more information,
and to book a table, visit
thesmallholding.restaurant
or follow on Instagram
@the_small_holding_
The Full Acre menu is £85 per
person or £65 for the Half Acre.
Will’s recipes are presented on
handmade pottery commissioned
from Aylesford Pottery
aylesfordpottery.co.uk