Amber Pudding

Ingredients

• 6 apples
• -J-lb. white sugar
• rind and juice of 1 lemon
• J lb. puff paste
• 3 oz. butter
• 1 oz. castor sugar
• 3 eggs

Method

1. 1

   Butter a pie dish and line it with puff paste.

2. 2

   Peel, core, and stew the apples to a pulp with the lemon juice, rind, and sugar, then rub through a wire sieve, add the beaten yolks of three eggs, and mix thoroughly.

3. 3

   Pour all into the dish and bake in a moderate oven twenty minutes.

4. 4

   Beat the whites to a stiff froth, and pile this on the apple, and re-bake slowly, until set and lightly browned.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 69. The excerpt below is the record exactly as published.

AMBER PUDDING. 6 apples -J-lb. white sugar rind and juice of 1 lemon J lb. puff paste 3 oz. butter 1 oz. castor sugar 3 eggs

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