Cooking With Paula Mcintyre

Elderflower cordial 15 elderflower heads, washed 1 litre boiling water 450g castor sugar 1 lemon finely sliced 2 teaspoons citric acidPlace the sugar in a bowl and pour over the boiling water. Add the lemon and elderflower heads and stir well. Add the citric acid and cover for 24 hours. Strain through muslin and store in sterilized bottles.Strawberry and coconut crumble cake with lemon cream325g strawberries, hulled and roughly chopped 50g sugar 25g cornflour Place the chopped strawberries and sugar in a pan with 25ml of water. Simmer for 4 minutes. Mix about 2 tablespoons of cold water into the cornflour to make a paste. Mix into the strawberries and mix well. Set aside to cool.Line a cake tin with parchment paper and set oven to 180oc. Crumble topping 100g plain flour 60g butter at room temperature 30g castor sugar Rub the butter into the flour to coarse crumbs and mix in the sugar.225g plain flour ¾ teaspoon baking powder 50g desiccated coconut 200g castor sugar 75g melted butter 2 eggs 100ml who