Stuffed Baked Apple Pudding Recipe
Summary
Ingredients
| Dessert apples | 6 Small | |
| White wine | 3 Tablespoon | |
| Superfine sugar | 1⁄4 Cup (4 tbs) | |
| Redcurrant jelly | 6 Tablespoon | |
| Egg | 1 | |
| Cornstarch | 2 Tablespoon (Cornflour) | |
| Milk | 1 1⁄4 Cup (20 tbs) | |
| Vanilla pod | 1⁄2 |
Nutrition Facts
Serving size: Complete recipe
Calories 1124 Calories from Fat 138
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 7 g34.9%
Trans Fat 0 g
Cholesterol 239.7 mg79.9%
Sodium 193.9 mg8.1%
Total Carbohydrates 235 g78.4%
Dietary Fiber 15.7 g62.6%
Sugars 185.4 g
Protein 17 g34.1%
Vitamin A 17.1% Vitamin C 46%
Calcium 40% Iron 11%
*Based on a 2000 Calorie diet
Directions
Brush with the wine and sprinkle with 2 (1) tablespoons of the sugar.
Cover and cook on HIGH for 10 minutes.
Fill the centers of the apples with redcurrant jello (jelly).
Heat on HIGH for 5 minutes.
Separate the egg and mix the yolk with the cornstarch (cornflour), 2 (1) tablespoons of the remaining sugar and 3(2) tablespoons of the milk.
Put the remaining milk and vanilla pod in a bowl and heat on HIGH for 5 minutes.
Pour some of the milk into the egg mixture, then return all the mixture to the bowl.
Mix well.
Heat on HIGH for 3 minutes.
Stir, then cook for a further 2 minutes.
Remove the vanilla pod and pour the sauce over the apples.
Heat on HIGH for 3 minutes.
Whisk the egg white in a clean bowl until stiff.
Whisk in the remaining sugar.
Spoon over the vanilla cream and put under a hot broiler (grill) until the top turns golden brown.
Chef
