Food At Faithlegg - Raspberry, Banana And Elderflower Loaf

Jenny Flynn, the head chef at Faithlegg House Hotel, joins Maria McCann on The Saturday Café for Food At Faithlegg. For Mays offering Jenny gave us a delicious recipe for Raspberry, Banana And Elderflower Loaf

This time of year you will start to smell the distinct aroma of elderflower around. Elderflower is perfect for cordials, elderflower sugar or syrup for drizzling over your baking.

For the elderflower syrup,

15 full heads of elderflower

500g sugar

1litre of water

½ lemon.

This will make a strong syrup that can be used in cooking or as a refreshing drink with sparkling water or prosecco.

(Ensure you remove any bugs and spiders off the heads of the elderflowers)

Bring the water sugar and lemon to the boi,l add the elderflowers cover and allow to cool.

Loaf Ingredients

85g Butter
170g sugar
2 med eggs
125g smashed bananas.
20g chopped walnuts.
115 Greek yogurt
25ml elderflower syrup
220g cream flour
7g baking powder.
75g frozen raspberries

Method:

Cream butter and sugar.
Drop in the eggs one at a time and mix,
In a separate bowl put the yogurt bananas elderflower and baking powder mix well, pour this mixture into the other mix and fold in the flour.
Lastly mix in frozen raspberries
Put into a lined tin and sprinkle over the chopped walnuts.
This will take an hour to cook in an oven 160c.
Remove from the oven do the skewer test to see if it is cooked and if it is drizzle over some elderflower syrup when its still warm.

Enjoy!

Jenny Flynn