Apple Custard Pudding

Ingredients

• a pint and a half plain charlotte mould
• six large apples
• a gill of plain syrup
• the juice of a lemon
• a pint of water
• ten ounces of sugar
• half a pint of milk
• four whole eggs
• two ounces of sugar
• a tablespoonful of kirsch

Method

1. 1

   Butter a mould, decorate with ratafias, prepare apples by blanching, cooking gently in syrup, and marinating.

2. 2

   Make custard with milk, eggs, and sugar, strain and cool.

3. 3

   Pack apples in the mould, pour custard in, and steam for one hour.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 339. The excerpt below is the record exactly as published.

Apple Custard Pudding1. — Choose a pint and a half plain charlotte mould, butter it well with a brush, using melted butter slightly cooled. Decorate the top and walls of the mould with ratafias — slices of stale Madeira cake Avould do — fixing them neatly. Cut six large apples in quarters, peel, and core them. Blanch them for a minute in boiling water, drain, lay them on a buttered saute-pan, moisten them with a gill of plain syrup, and squeeze a lemon over them. Cover the pan, and cook the apples very gently, keeping the quarters firm. Make the syrup of a pint of water, ten ounces of sugar, and the “ zest ” of the lemon. When the quarters of apple are cooked, but still firm, spread them on a large flat dish, and marinade them for four hours in the syrup, adding a tablespoonful of Icirsch. Make the custard with half a pint of milk, boiled and cooled, using four whole eggs, two ounces of sugar

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