Youcanuseelderflowerto gently
flavouranymilk-baseddessertby
steepingtheflowerheadsin warm
milkbeforeyoustart.Here,theresult
is anelderflower-scentedcustardin
whichto soakbread,to makebuttery,
crunchycustardtoasts.
Serves 4
500mlfullfatmilk
6 headsof elderflower
Abouthalfa loafof unsliced
whitebread
125gcastersugar
6 eggyolks
50gbutter
1 Pourthemilkintoa largepanand
heatit untilit is warmbutnotboiling.
Addtheelderflowerheads,push
themunderthemilk,thenleaveto
steepforat leastanhour.
2 Cutfourchunkyslicesof
removethecrustsan d
in halfto giveyoueightbaton
bread.Laythemin a bakingtray
highsidesthatwilljustholdthem
a littlespacearoundthem.Sieveth
infusedmilkintoanotherpan,heatto
boilingthenremovefromtheheat.
3 Whisktogetherthesugarandegg
yolksin a bowl,thenpourin a littleof
thehotmilk,whiskingas yougo.
Graduallyaddtherestof themilk,a
littleat a time,whisking.Cleanthepan
andpourthemixturebackin,heating
andstirring.Youdon’tneedit to
thickenlikenormalcustard,as you
wantit thinenoughto soakintothe
bread,butjustheatit forabout5 mins
to makesurethesugaris dissolved.
4 Pourit overthebatonsof bread,
thenturnsothey’recoatedonall
sides.Leaveto soakfor10 mins.
5 Heathalfthebutterin a fryingpan
andfryfourbreadbatonsuntil
brownedall over.Keepwarmwhile
yourepeatwiththeremainingbutter
andsoakedbread.
6 Servewarmwithgentlypoached
fruitsuchas (veryseasonal)
gooseberriesandstrawberries.th
h,
t thebreElderflower
custard toasts
»Bread and butter
pudding meets French
toast meets trifle. The
defence rests...