I've been wanting to share this lovely recipe with you folks...
I used Hejgro Elderflower Vinegar as the raising agent for the vegan/gf sponge but it really was the Apple and Elderflower sauce that was the star of the show!! It was so nice to have a reminder of the spring in a warm comforting pudding. I served the pudding with a lemon sorbet. yum!
The delicious smell of flowers in this live vinegar makes a great addition to salad dressings. It can also be taken as a tonic with a glass of lukewarm water to flush the body of toxins!
Apple and Elderflower Sponge Pudding
Preparation and cooking time approx. 45 mins
Apple and Elderflower Sauce
5-6 large tart apples Apples
Sugar or alternative sweetener to taste (I used sugar as maple syrup has a stronger flavour)
Splash of water
200g Gluten free flour (I used Corn Flour)
75g Sugar (You can make more of the apple sauce and use that which would also help to flavour the sponge)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
75 ml oil
1 tbsp Hejgro cider vinegar
2 tsp vanilla extract (i used a homemade one made with rum)
Plant based milk as needed (I used oat)
1. Add the chopped apples to a hot pan with sugar, a splash of water and the Hejgro Elderflower Vinegar, cook gently till the apples are starting to soften and break apart and the vinegar smell is minimal.
2. Combine the dry ingredients: flour, sugar, bicarb, baking powder, lemon zest and pinch of salt.
3. Combine the wet ingredients in a separate bowl: oil, vinegar, vanilla extract but not the milk.
4. Heat oven to 180 degrees and grease the loaf tin, place the chunky apple sauce in the base of tin.
5. Combine the dry and wet ingredients and add the milk as needed to loosen the mixture.
6. As soon as the cake batter is all combined add to the loaf tin and put straight in the oven (this ensures a good rise from the vinegar /bicarb mix).
7. Cook for approx. 30 mins, till risen and skewer comes out clean.
8. Loosen edges and tip out on to a serving plate.