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Sunday, August 2, 2015

Stikkelsbær og hyldeblomst / gooseberry and elderflower muffins (Danish summertime)

S came home with a punnet of gooseberries when he went on a chestnut rice related mission to Istedgade the other day. The previous lot of gooseberries (stikkelsbær) we had this season I had simply stewed and eaten, mostly with skyr. But I was a little unsatisfied - gooseberries are so tart they definitely need quite a bit of sweetener and/or dilution with something cakey or creamy.

This time, I was thinking of making muffins in the morning before N awoke, and S suggested doing gooseberry ones. I checked my Delia veg collection book and she didn't have anything with gooseberries, but the first recipe that came up online was a Delia one that I had all the ingredients for (including elderflower cordial I made a few weeks ago) so the gooseberries' fate seemed a foregone conclusion.

These were part of our 'balcony brunch', which also featured avocado on Manfreds sourdough toast with a softboiled egg on top, and tomato-mozzarella salad. I started with four eggs: one for the muffins and one each for the toast. Perfect.

(makes about 8)

150 g plain flour
1 level dessertsp (11 ml) baking powder
¼ tsp salt
1 large egg
40 g golden caster sugar
2 tbsp milk
75 ml elderflower cordial
50 g butter, melted and cooled slightly
225 g gooseberries, topped and tailed

For the topping:
18 extra (approx 100 g) gooseberries, topped and tailed
1 heaped tbsp demerara sugar

Heat oven to 200C / 180C fan. Line a muffin tin. Mix flour, baking powder and salt in a bowl with a fork. In a separate bowl whisk together egg, sugar, milk,elderflower cordial and melted butter. Add the dry ingredients to the egg mixture and fold together until just combined. In the final few strokes add the 225 g gooseberries. Spoon the mixture into prepared muffin cups. Lightly press 2-3 of the extra gooseberries into the top of each muffin, and sprinkle with a little demerara sugar. Bake for 30 min until well risen and golden brown. Remove the muffins from the oven, and transfer them straight away to a wire rack to cool.


These are really good! The elderflower doesn't come out very strong but that's OK. Perhaps my homemade one isn't as strong as the shop bought one? My gooseberries were pink but green ones would be good too, These are really well balanced - the sugar sprinkled on top (I didn't have demerara so just used golden caster) is the final touch to offset the tartness from the berries.
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