Pink Lady® apple purée with elderflower and raspberry

10 minutes to prepare // 15 minutes to cook // Serves 6


  • 2 Pink Lady® apples
  • 3 tbsps Elderflower cordial
  • A handful of fresh raspberries or 3 tsps. of freeze-dried raspberry powder
  • 1 leaf - Gelatine (if using in a cake)

Full preparation:

  1. Peel and core the apples and cut into around 8 pieces
  2. Put the apples in a small pan with 3 tbsp. of elderflower cordial
  3. Cover pan with a lid and cook gently until the apples are soft
  4. Blitz the apple in a blender and stir in the raspberry powder (if using fresh raspberries add them to the blender a few at a time and pulse until you have the desired shade of pink)
  5. Taste and add a little more cordial if you need to sweeten
  6. If you want to use the purée as a cake filling, dissolve the gelatine as per the instructions on the packet and add to the purée. Mix well and chill to allow the purée to stiffen.
  7. Spread in a generous layer to fill a sponge cake