Black DumplingsOrigin: Ancient Period: Traditional |
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Not only are elderberries tasty and nutritious (they contain lots of vitamin C) they also contain natural yeast (just as the flowers do) as a result our ancestors would undoubtedly have valued these fruit for the raising effect they have on desserts and cakes. Indeed, these dumplings rely on this effect. Ingredients:
300g wholemeal flour 
Method:PreparationUntil you have the knack, elderberries can be very fiddly to harvest and the easiest way to collect them is to pick an entire spray and, when you get home, use a fork to pry the fruit away from the spray. Combine the flour and oatmeal in a bowl then cube the lard and rub into the flour until the mixture resembles fine breadcrumbs. Add the fruit then mix in the honey and add enough water to bind the dough together. Bring the dough together as a ball then cover and set aside in a warm spot for 2 hours to let the wild yeast have a time to activate. Knock any air out of the dough after this time then place in a large square of muslin or cheese cloth. Place a fold in the cloth so the pudding has some room to expand then tie securely into a ball. Drop the pudding into a large pan of boiling water (I usually flavour the water with blackcurrant leaves, thyme and lemon balm) then reduce to a simmer, cover and cook for 3 hours. If the wild yeast has done its work you will have a light pudding that's risen because of the yeast from the elderberries. Remove from the cloth and serve piping hot with ice cold milk. |
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