About 1,1 pound / 500 g apple sauce
3,5 oz. / 100 g cornflakes
0,5 pint / 2 1/2 dl whipping cream
2 tablespoons sugar
8 tablespoons redcurrant jelly
 Put the cornflakes in a bag, tie the bag close and crush the cornflakes gently with rolling pin or your hands.
 Add applesauce and cornflakes layered in a serving bowl. Whip the cream semi-stiff with sugar and place on top.
 Garnish with red currant jelly.