For a light summer pudding, whip up a batch of jelly mixture using sweet, juicy strawberries paired with a hint of elderflower cordial.
Put 3/4 of the strawberries and cordial into a blender and pulse until puréed. Pour the purée through a sieve and set aside.
In a medium saucepan mix together the water and caster sugar, then sprinkle over the gelatine. Cook over a very low heat until the gelatine has dissolved. Add the strawberry purée and gently stir to combine.
Slice the remaining strawberries and arrange in small bowls or jelly moulds. Top with the jelly mixture and leave to set in the fridge for 3-4 hours.
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