Alexandra Puddings

Ingredients

• 6 apples
• rind of half a lemon
• 2 tablespoonfuls sugar
• 2 oz. butter
• 2 eggs
• ■} pint bread crumbs
• d pint milk
• grated nutmeg

Method

1. 1

   Peel, core, and slice the apples, chop the lemon rind finely, put them into a pan with the sugar and a tablespoonful of water, and simmer to a pulp.

2. 2

   Then stir in the butter and allow to cool.

3. 3

   Beat up the eggs and add them, with the crumbs, milk, and a little nutmeg to the apple, mix thoroughly, pour into greased dariole moulds, and bake in a moderate oven twenty minutes.

4. 4

   Turn them out on a glass dish, dust over with sugar, and serve.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 68. The excerpt below is the record exactly as published.

ALEXANDRA PUDDINGS. 6 apples rind of half a lemon 2 tablespoonfuls sugar 2 oz. butter 2 eggs ■} pint bread crumbs d pint milk grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.