This purée is great for bakers – use it as a vibrant filling for a classic Victoria sponge, then use up any leftovers as a simple topping for porridge with crushed nuts and fruit.
Full preparation
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Peel and core the apples and cut into around 8 pieces
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Put the apples in a small pan with 3 tbsp. of elderflower cordial Cover pan with a lid and cook gently until the apples are soft
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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)
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Taste and add a little more cordial if you need to sweeten
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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.
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Mix well and chill to allow the purée to stiffen.Spread in a generous layer to fill a sponge cake
