Giselle's Apple Pudding Recipe
Ingredients
| 6 cooking apples | ||
| Sugar | 6 Ounce | |
| Lemon | 1 | |
| Plain flour | 5 Ounce | |
| Salt | 1/4 Teaspoon | |
| Butter | 2 Ounce | |
| Single cream | 6 Ounce | |
| Double cream for serving | ||
Directions
Peel, core and cut into quarters 6 cooking apples.
Add the grated rind of 1 lemon to 6 oz. sugar.
Mix well.
Butter an ovenproof pudding dish.
Place apples on bottom of dish.
Sprinkle with sugar.
Place in a very hot oven, 450°F, Reg 8.
Bake for 10 minutes.
Remove from oven.
Sift 5 oz. plain flour with 1/4 teaspoon salt into a deep bowl.
With a pastry cutter or 2 knives, cut 2 oz. butter into the flour.
Gradually stir in 6 oz. single cream to make a soft, almost liquid dough.
Pour over the apples.
Bake in a pre-heated oven, 300°F, Reg 2, for 30 minutes.
Serve cold accompanied with a jug of double cream.
Add the grated rind of 1 lemon to 6 oz. sugar.
Mix well.
Butter an ovenproof pudding dish.
Place apples on bottom of dish.
Sprinkle with sugar.
Place in a very hot oven, 450°F, Reg 8.
Bake for 10 minutes.
Remove from oven.
Sift 5 oz. plain flour with 1/4 teaspoon salt into a deep bowl.
With a pastry cutter or 2 knives, cut 2 oz. butter into the flour.
Gradually stir in 6 oz. single cream to make a soft, almost liquid dough.
Pour over the apples.
Bake in a pre-heated oven, 300°F, Reg 2, for 30 minutes.
Serve cold accompanied with a jug of double cream.
Chef
