Pink Lady® apple purée with elderflower and raspberry

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.

<h1>Pink Lady® apple purée with elderflower and raspberry</h1>
  • 10 minutes to prepare

  • 15 minutes to cook

  • Serves 6


  • 2 - Pink Lady® apples
  • 3 tbsps - Elderflower cordial
  • A handful or 3 tsps - 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

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady2778? We’d love to see!

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