Caramel Apple Mold Recipe
Summary
Ingredients
| 125 g/4 oz lump or granulated sugar | ||
| Water | 4 Tablespoon | |
| 1.5 kg/3 lb cooking apples, peeled, cored and sliced | ||
| Ground allspice | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| 50 g/2 oz castor sugar | ||
| Calvados | 4 Tablespoon | |
| 50 g/2 oz butter | ||
| Eggs | 3 | |
| 1 egg white, lightly beaten | ||
Directions
Put the lump sugar and water in a saucepan and stir over gentle heat to dissolve the sugar.
Bring to the boil and boil until the syrup turns a rich brown.
Remove from the heat and pour into a warmed 900 ml/1 1/2 pint mould.
Tilt the mould so the sides and bottom are evenly coated.
Put the apples, allspice and cloves in a saucepan.
Cover and cook gently for 20 to 25 minutes or until the apples are very soft.
Remove from the heat and mash the apples to a puree.
Return to the heat, uncovered, and cook for a further 10 to 15 minutes or until the puree is stiff and dry.
Remove from the heat.
Beat the sugar into the apple puree, then stir in the Calvados, butter and eggs.
Fold in the egg white and spoon into the caramel-lined mould.
Cover with foil and place in a roasting tin.
Pour enough boiling water into the tin to come halfway up the sides of the mould.
Bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 1 1/4 to 1 1/2 hours or until set.
Remove from the oven and allow to cool for 15 minutes.
Then, to serve hot, unmould onto a serving dish.
Bring to the boil and boil until the syrup turns a rich brown.
Remove from the heat and pour into a warmed 900 ml/1 1/2 pint mould.
Tilt the mould so the sides and bottom are evenly coated.
Put the apples, allspice and cloves in a saucepan.
Cover and cook gently for 20 to 25 minutes or until the apples are very soft.
Remove from the heat and mash the apples to a puree.
Return to the heat, uncovered, and cook for a further 10 to 15 minutes or until the puree is stiff and dry.
Remove from the heat.
Beat the sugar into the apple puree, then stir in the Calvados, butter and eggs.
Fold in the egg white and spoon into the caramel-lined mould.
Cover with foil and place in a roasting tin.
Pour enough boiling water into the tin to come halfway up the sides of the mould.
Bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 1 1/4 to 1 1/2 hours or until set.
Remove from the oven and allow to cool for 15 minutes.
Then, to serve hot, unmould onto a serving dish.
Chef
