Ingredients
For the oatcakes
75g/2¾oz dried dulse (available from mail-order shops online)
250g/9oz plain white flour
2 tsp baking powder
1 tsp salt
250g/9oz jumbo oat flakes
100g/4oz ground almonds
100g/4oz demerara sugar
200g/7oz unsalted butter
6 large free-range egg yolks
For the rose hip coulis
200g/7oz dried rose hips (available in health food shops and online)
30g/1¼oz caster sugar
For the apple jelly
300ml/½ pint organic apple juice
2 Granny Smith apples, peeled and chopped
8g/scant ¼oz agar-agar
For the apple purée
5 Granny Smith apples, peeled and sliced
5 Gala apples, peeled and sliced
25g/1oz caster sugar
organic apple juice
For the carrageen moss pudding
25g/1oz dried carrageen moss, washed, plus extra to serve (available from mail-order shops online)
100ml/3½fl oz full-fat milk
250ml/9fl oz double cream
1 vanilla pod, split lengthways
6 free-range egg yolks
100g/4oz caster sugar
3 large gelatine leaves, soaked in warm water for about 10 minutes, then squeezed
10g/¼oz agar-agar
250g/9oz buttermilk
170ml/6fl oz condensed milk

Method
1. First make the dough for the oakcakes. Soak the dulse in cold water for about ten minutes, then drain and chop finely. Sift the flour, baking powder and salt into a bowl, then stir in the oat flakes, almonds and sugar. Rub in the butter, then mix in the egg yolks and dulse. Divide the dough equally into four and form each quarter into a log shape. Wrap each log in cling film and chill for one hour.
2. Meanwhile, make the rose hip coulis. Bring the rose hips and sugar to the boil in a heavy pan with 100ml/3½fl oz of water. Cover and leave to infuse off the heat for one hour. Blend in a blender or food processor, then pass through a fine sieve and leave to cool.
3. Next, make the apple jelly. Bring the apple juice and apples to the boil in a heavy pan. Simmer for one minute, then remove from the heat and leave to cool. Whisk in the agar-agar. Pass through a fine sieve and pour into six serving glasses. Leave to set.
4. Now return to the oatcakes. Preheat the oven to 200C/390F/Gas 6. Line a baking tray with baking parchment. Unwrap the logs of oatcake dough and cut into about 40 slices. Place the slices on the baking parchment, and bake for 10-15 minutes or until golden-brown. Transfer to a wire rack to cool.
5. For the apple purée, put the apples and sugar in a heavy pan with enough apple juice to cover and cook over a low heat for ten minutes. Cool slightly, then blend in a blender and pass through a fine sieve and leave to cool.
6. For the carrageen moss pudding, wash the carrageen. Put it into a heavy pan with the milk, cream and vanilla, and simmer for 2-3 minutes. Meanwhile, whisk the egg yolks and sugar in a bowl. Tip the carrageen and liquid into a sieve held over the bowl and let the liquid strain through. Whisk this liquid into the egg yolk mixture. Pour into a clean pan and stir over a very low heat until thickened. Remove from the heat and stir in the agar-agar and squeezed gelatine. Continue stirring until the gelatine has melted, then leave for 3-4 minutes to let the agar-agar soften. Pass the custard through a fine sieve (to remove the agar-agar) into a bowl, then pour in the buttermilk and condensed milk and stir well. Leave to cool.
7. To serve, pour rose hip coulis over the set apple jelly, then cover with apple purée and spoon the pudding on top. Finish with some crushed dried carrageen moss. Serve the oatcakes on the side.