Elderflower Cordial
Elderflowers come out in profusion in June. The hedgerows near my country house are full of them. Citric acid is available at any pharmacy. I often make double quantities. Elderflowers are also lovely added to stewed gooseberries as they make them taste as if a bottle of Sauterne had been added.
Ingredients:
2 lb (900 g) caster sugar
1 pint (600 ml) boiling water
1 1/4 oz (30 g) citric acid
1 lemon
10 washed and drained flower heads
Preparation:
Put sugar in heatproof bowl and add boiling water until dissolved. Stir in citric acid. Add zest of lemon, then add the lemon juice and elderflower heads. Stir well. Cover and let stand for 18 hours approx.
Strain through muslin, bottle and store for one month before using. Bottles need to be sterilised. When ready to serve, pour 1/2” into a tall glass and add sparkling water and ice.
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Theo Hodges
Theo Hodges was born in Kent. After a degree in Graphic Design she joined J. Walter Thompson Advertising Agency as an Art Director working on accounts such as Rowntrees, Kraft and The Butter Council. While she was at University in Perugia, Italy she started collecting recipes from friends and family. In 1980 she set up her own design agency: Theo Hodges Design Consultants. For many years when they were young Theo, her sister and six cousins used to spend vacations at her Grandmother’s Victorian vicarage in Kent. ‘The thing about remembering childhood’ she says, is ‘there’s a whole lot of oblivion, and then out of it something floats up, quite sharp and clear. Many of the meals I can still see vividly and various recipes of mine were originally from Granny’s kitchen. ‘The kitchen garden was stuffed with raspberries, huge red dessert gooseberries, strawberries, runner beans, peas and much more with the hens in a shed at the back. But Granny only ate chicken breast and runner beans, followed by raspberries and Jersey cream - and therefore so did we. When raspberries were out of season, and in those days the season was much shorter, Granny made Victoria sponge cakes sandwiched with cream and home-made raspberry jam. On this limited but delicious diet we all thrived’. Theo’s mother was an excellent cook as well, and had been taught by the house- keeper at their house in Mougins, South of France. And once rationing was withdrawn in England in 1952 and good, fresh ingredients became available again, she amassed an enormous number of recipes which has formed the basis for Theo’s collection of family desserts.