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A French Apple Pudding recipe
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IngredientsGateau de Pommes Moulded apple pudding recipe To serve 6 12 medium apples peeled, cored and sliced 500g / 1lb of sugar 5cm / 2inch cinnamon stick 1 lemon. juice strained 1 tablespoon of potato flour 30g / 1ozs of butter 6 eggs 3 to 4 tablespoons of dry breadcrumbs Place the apples in a pan with the sugar, cinnamon and lemon juice. Cook over a medium heat until the apples start to soften. Lower the heat and stir the apples until they are reduced to a puree. Strain through a sieve into a pan. Add the flour and the butter. Reduce the puree over a low heat stirring continually until it is quite thick then allow to cool. Beat the eggs into the puree and pour the mixture into a mould, which has been buttered. Then sprinkle with breadcrumbs and bake in a bain marie. Preheated oven to 180c or 350f gas 4 cook for about 45 mins or until the pudding is firm to touch. Cool for 15 mins
before you take it out of the mould.
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Recipe for Honey Walnuts
