Elderflower Pudding with Mango Topping (sugar-free)
Today, I’m excited to share my first recipe on this blog – Hurray! It is a recipe that’s very close to my heart: a delicious AND sugar-free Elderflower Pudding with creamy and pure mango topping. This delightful dessert captures the delicate, floral essence of elderflowers, one of my favourite bushes for food preparation. This pudding is light, refreshing, and naturally sweetened only adding some agave sirup.
Elderflowers have long been cherished for their enchanting aroma and subtle flavor. This pudding transforms their umbels into a fresh, springy treat that’s perfect for any occasion. This pudding is sure to raise your frequency!
Share your creation of this recipe in the comments below – I am happy to see how it turned out.
What are Elderflowers and how to recognize them?
Elderflowers are the fragrant blossoms of the elderberry tree, Sambucus nigra. These small, creamy-white flowers grow in umbrella-shaped clusters and have a sweet, floral scent. Elderflowers bloom from mid (Southern Europe) or late May to early July, making this the perfect time to forage them.
To recognize elderflowers, look for clusters of tiny, five-petaled white flowers with a yellowish center, set against dark green, serrated leaves. The elderberry tree itself is a tall shrub or small tree, often found in hedgerows, woodlands, and along roadsides.
When picking elderflowers, choose a sunny day, and gather the flowers in the morning after the dew has dried. Select only fully open, fresh clusters, avoiding any that are brown or wilted. Snip the flower heads with scissors, leaving some blooms to respect insects and ensure future growth and fruiting. Use the elderflowers promptly, or store them in a cool place to preserve their delicate aroma and flavor.
Elderflower Pudding with Mango Topping (sugar-free)
Equipment
- 1 Blender Can be a stand blender or immersion blender likewise.
- 1 cheese cloth Any cloth that has not been washed with perfumed detergent (if so, make sure you rinse and wring well before use!).
Ingredients
- 50 g rolled oats (Haferflocken)
- 600 ml water best if chilled!
- 1 date optional
- 5 umbels freshly picked elderflowers
- 3 tbsp cornstarch
- 2-3 tbsp agave sirup
- 1 ripe mango
Instructions
Homemade Oat Milk
- Blend: Blend the oats, water and date on high speed for 30-40 seconds. Blending longer will result in slimy oat milk.
- Strain: Place a clean kitchen cloth or a fine mesh strainer over a pot. Pour the blended oat mixture through the cloth, allowing the liquid to filter through while catching the oat pulp for another recipe.I recommend to only squeeze lightly for this recipe – making a normal oat milk you should not squeeze, but let drop off only, as squeezing results in a slimy milk! However, for this pudding a slight sliminess is advantageous.
- Tips:You can use the leftover oat pulp in baking or add it to smoothies for extra fiber.
Elderflower Pudding
- Infuse the milk: Gently pick the elderflower blossoms from the green stalks (the fewer stalks that end up in the milk, the better) and softly push them softly into the milk, ensuring they are fully submerged. Cover and leave to infuse overnight (or for at least 8 hours).
- Strain the Infused Oat Milk: Strain the oat milk through a fine mesh strainer to remove the elderflower umbels.
- Make the Pudding: Take a little of the oat milk and combine thoroughly with the cornstarch. In a medium saucepan, bring the elderflower-infused oat milk (should now make approx. 2 cups) to a boil. As soon as it starts to make bubbles, add the cornstarch mixture. Whisk continuously over low heat until it begins to thicken. This usually takes about 4-5 minutes. Once the pudding has thickened, remove it from the heat. Allow it to cool a little before adding the agave sirup (or natural sweetener of your choice). Pour the pudding into individual serving dishes and allow it to cool down to room temperature. Place in the fridge for at least 2 hours, or until set.
- Mango puree: Using a sharp knife, carefully peel the skin off the mango. Slice the mango flesh away from the pit. Aim to get as much fruit as possible, discarding the pit. Place the mango pieces into a blender or food processor and blend until smooth. Pause occasionally to scrape down the sides of the blender to ensure everything is well-pureed. Gently spoon a layer of mango puree on top of the elderflower pudding.
- Enjoy your divine Elderflower Pudding, a perfect blend of floral notes and frutiness that will delight your taste buds and hearts!
