A classic British pudding with added Pink Lady® apple crunch.
Full preparation
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Using a fruit juicer, juice the apples into a jug (you should get approximately a pint of juice) and stir through the lemon juice. Alternatively, if you’re short on time, you can use Pink Lady® apple juice.
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Line a sieve with a sheet of kitchen roll and hang over a mixing bowl. Pour the apple juice into the sieve and let it drip, undisturbed, though the paper into the bowl. This will clarify the apple juice, removing any foam and leaving it crystal clear. You can skip this step but the jellies will look a little cloudy (but still taste delicious).
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Whilst the juice is straining, add the gelatine sheets to a bowl of cold water and allow them to soften for 10 minutes.
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Pour the sugar and 150ml cold water into a small saucepan set over a medium heat and let it come to the boil, stirring until the sugar dissolves, then turn off. Remove the gelatine from its soaking water and squeeze to get the excess liquid off and stir into the hot syrup. Set aside to cool - pouring it into a shallow dish will speed up cooling.
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Once the syrup has cooled to room temperature, pour it into the strained apple juice and add the elderflower cordial. Pour into four wine glasses and transfer to the fridge to set – this will take about four hours, depending on the depth and width of the glasses. The jellies will rest happily in the fridge for 48 hours before serving so make well ahead of time.
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When you are ready to serve, prepare the garnish by mixing the diced apple, mint and elderflower cordial in a small bowl. Spoon a little pile into the centre of each jelly.
