| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 2 |
|
Apples; diced |
| 1 |
oz |
Dried cranberries |
| 6 |
oz |
Sugar |
| 6 |
oz |
Butter |
| 2 |
tb |
Fresh tarragon |
| 8 |
oz |
Flour |
| 1 |
oz |
Baking powder |
| 4 |
tb |
Milk |
| 500 |
ml |
Milk |
| 3 |
oz |
Sugar |
| 1 |
|
Vanilla pod |
| 4 |
|
Egg yolks |
|
|
Splash of brandy |
| 1 |
ts |
Nutmeg |
| 1 |
tb |
Cranberries |
INSTRUCTIONS
CUSTARD
Beat together the butter and sugar and leave to one side. In a pan,
heat a little sugar which should go straight to caramel. Add the two
diced apples and stir. Melt in some butter and a small amount of
water to make a syrup. Add the fresh tarragon and allow to heat
through.
Mix the eggs, flour and baking powder into the sugar and butter. Add
the milk. Place the apple mixture into a greased bowl. Spoon the egg
and flour mixture on top of this. Cover with foil and place on a
baking tray filled with water. Put into the oven and cook for one
hour.
To make the custard, mix together the milk and sugar in a pan over a
medium heat. Add the 4 egg yolks to this and stir. Add the vanilla
pod and stir until thickened.
Remove the pudding from the oven and turn upside down on a large
plate. Pour custard around the outside and garnish with cranberries
and nutmeg. Pour brandy on top and serve immediately.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved. Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”