Wednesday, 27 February 2013
Hungarian Apple Pudding
4 large cooking apples; 3 tablespoons (45 mls) orange juice;
2 1/2 oz (70g) fine breadcrumbs; 1 tablespoon (15ml) butter;
3 oz (85g) caster sugar; pinch of salt; 2 eggs;
3 tablespoons (45ml) caster sugar, for meringue.
Peel and grate the apples, and stir in the fruit juice and breadcrumbs. Cream the butter with the sugar and the pinch of salt, add the egg yolks and beat thoroughly. Blend thoroughly with the first mixture. Beat the egg whites up stiffly and fold in the remaining 3 tablespoons (45mls) of sugar. Fold this meringue into the apple mixture and turn into a buttered fireproof dish. Stand in a baking tin of hot water and cook in a moderate oven, mark 4, 350f, 180c, for about an hour. Serve with a custard sauce or with cream.
(Recipe from 'Four Seasons Cookery Book', Costa, Margaret, 1996, Grub Street)