Apple Custard Pudding Recipe
Apple Custard Pudding with Apples, Lemon, Clove Essence, Sugar, Bread and Custard.
INGREDIENTS
2 lb (900g) Cooking Apples
Grated Peel from 1/2 Lemon
12 drops of Clove Essence
6 oz (175g) Sugar
Stale Bread
1/2 pint (300ml) Vanilla Flavoured Custard
METHOD
Peel, core and cut up the apples. Stew them with the grated lemon peel and the sugar until they are quite soft; then stir in the essence. Line a basin with thin overlapping slices of bread without the crust, put in the apples while quite hot, and cover the top with a slice of bread cut to fit the basin. Put a saucer on top and a weight that will press it down. Leave until the next day. Turn out the pudding and pour over the custard.
Serves 4.
Based on the Apple Custard Pudding recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).