Essex Apple Pudding
This sweet apple pudding has a surprise ingredient: Potatoes! This heirloom fruit recipe comes from Eliza Acton's Modern Cookery in All Its Branches (1845). Recipe submitted by Darren Turpin of Orchardnotes.com.
Servings 6 people
Ingredients
- 1 cup apple Minced
- 1/2 cup sugar dark brown or muscovado
- 1/2 cup mashed potato unseasoned (floury potatoes work best)
- 1/3 cup butter unsalted
- 4 eggs well beaten
- grated lemon to taste
- cinnnamon, nutmeg, ginger, clove to taste
Instructions
- Mix ingredients in bowl.
- Pour into greased baking dish.
- Bake in a medium (180°C / 350°F) oven for approx 25 minutes, until the pudding is set and the surface is nicely browned.
- Serve immediately, topped with hot custard.
- Keeps well in the fridge, tastes great cold or rewarmed the day after.
- For a seasonal twist add 4 oz dried raisins or currants, pre-soaked in brandy, to the main ingredients, or serve with thick brandy cream.