Devonshire Pudding Recipe
Devonshire Pudding Recipe with Apples, Eggs, Sugar, Apricot Jam, Sponge Cake Crumbs, Milk & Lemon Rind.
INGREDIENTS
2 Large Apples, peeled, cored and cut into rings
2 Eggs
2 oz (50g) Sugar
Apricot Jam
2 oz (50g) Sponge Cake Crumbs
1 pint (550ml) Milk
Grated Rind from 1/2 Lemon
METHOD
Put a layer of Apricot Jam in the bottom of a pie dish, then the Apples. Boil the Milk with the Sponge Cake Crumbs, add the Sugar and Lemon Rind, then beat up the Yolks of the Eggs and stir them in. Pour over the Apples and bake for 25 minutes. Beat the Whites of Eggs to a stiff froth, add 1/2 oz of Sugar, pile on top of pudding, and put in a moderate oven (350F / 180C / Mark 4) to set.
Based on the Devonshire Pudding recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).