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Caramel Apple Mold Recipe
|Lump sugar/Granulated sugar||4 Ounce (125 Gram)|
|Cooking apples||3 Pound, peeled, cored and sliced (1.5 Kilogram)|
|Ground allspice||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Egg white||1 , lightly beaten|
Serving size: Complete recipe
Calories 2083 Calories from Fat 514
% Daily Value*
Total Fat 58 g89.7%
Saturated Fat 30.8 g154.2%
Trans Fat 0 g
Cholesterol 741.9 mg
Sodium 282.2 mg11.8%
Total Carbohydrates 359 g119.8%
Dietary Fiber 33.6 g134.5%
Sugars 310.3 g
Protein 26 g52.4%
Vitamin A 54.7% Vitamin C 107.6%
Calcium 20.1% Iron 26.2%
*Based on a 2000 Calorie diet
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.