Baked Apple Pudding, or Custard

Ingredients

• a pound of good boiling apples
• six ounces of sugar
• a spoonful or two of wine
• three ounces of butter
• juice and rind, 1 lemon
• 5 eggs

Method

1. 1

   Stew the peeled and cored apples with sugar and wine until smooth.

2. 2

   Mix in butter, lemon juice, and rind while hot.

3. 3

   Stir in beaten yolks of eggs and flour or crushed biscuits.

4. 4

   Bake for half an hour in a moderate oven.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 387. The excerpt below is the record exactly as published.

BAKED APPLE PUDDING, OR CUSTARD. W cigli a pound of good boiling apples after they are pared and cored, and stew them to a perfectly smooth marmalade, with six ounces of sugar, and a spoonful or two of wine ; stir them often that they may not stick to the pan. Mix with them while they are still quite hot, three ounces of butter, the grated rind and the strained juice of a lemon, and lastly, stir in by degrees the well- beaten yolks of five eggs, and a dessertspoonful of flour, or in lieu of the last, three or four Naples’ biscuits, or macaroons crushed small. Bake the pudding for a full half hour in a moderate oven, or longer 438 MODERN COOKERY. [chap. xxi. should it be not quite firm in the middle. A little clarified butter poured on the top, with sugar sifted over, improves all baked puddings. Apples 1 lb. ; sugar, 6 oz. ; wine 1 glassful ; butter, 3 oz. ; juice and rind, 1 lemon ; 5 eggs

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