| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Coxon’s kit, Coxon1 |
6 |
servings |
INGREDIENTS
| 2 |
kg |
Granny Smith apples; diced small |
| 1 |
|
Vanilla pod |
| 1/2 |
|
Lemon – rind |
| 200 |
g |
Caster sugar |
| 145 |
g |
Unsalted butter; softened |
| 100 |
g |
Plain strong flour; sifted |
| 5 |
lg |
Eggs; beaten |
| 1 1/2 |
oz |
Butter |
| 1 |
|
Granny Smith apple |
| 75 |
g |
Caster sugar |
| 50 |
ml |
Calvados or brandy |
INSTRUCTIONS
CARAMEL SAUCE
Preheat the oven to 190C/375F/gas5.
Place the apple slices into a heavy based pan with the vanilla pod,
lemon rind and sugar, stirring occasionally until breaking down into
a puree. Cool slightly. Grease a loaf tin and set wide (grease with
butter).
Place the apple puree into a bowl, remove the vanilla pod and beat in
the butter. Add the eggs, then fold in the flour. Spoon the apple mix
into the tin and cover with a little foil. Half fill a roasting tray
with hot water and place the loaf tin in the centre, bake the pudding
for 45-50 minutes or until set. Leave to cool in the tin, then chill
for minimum of 6 hours or overnight.
Caramel sauce: Dissolve the sugar and butter in a heavy based pan
until golden in colour.
Add the apple slices and coat in the sugar. Add the Calvados and
flour. Slice the apple pudding and place on the plate. Scatter apple
slices over one edge.
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