RECIPE: Bramley apple queen of puddings (serves 4-6)
Ingredients
100g Madeira or plain sponge cake crumbs
25g chopped almonds
250ml milk – warmed
125ml double cream – warmed
3 eggs
50g granulated sugar
Few drops almond essence
Pinch ground cinnamon
2 Bramley apples, peeled, cored and cut into rough chunks
25g butter
25g granulated sugar
15ml calvados-optional
2 egg whites
½ lemon zest and few drops of juice
50g granulated sugar
Method
1) Butter an earthenware dish, mix the almonds with the cake crumbs and place in dish
2) Beat the eggs with the sugar, add the milk, cream, cinnamon and essence and pour onto cake crumbs
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Hide Ad3) Place in a bain-marie (water bath) and cook in a moderate oven (150-160˚C) for about 30 minutes or until set
4) Meanwhile place the apple, butter and sugar into a small pan and cook gently over low heat until the apple has become a puree, flame with brandy
5) Carefully spread apple puree on top of the baked mixture
6) Whisk the egg whites with half the sugar, lemon zest and juice until stiff, add the remaining sugar, pipe or spoon on top of the apple
7) Return to a hot oven (200-220˚C) until light golden brown