What a large apple crop this year! But what to do with them – here is a wonderful apple recipe.
I have made some crumbles, but this weekend I was invited to a pudding and wine evening with some women from church. I love puddings, wine and these church events, but remain largely unconvinced about combining sweet pudding with non desert wine!
So I wanted to make a light-on-sugar but luxury feeling desert, and considered what ingredients I had. Although gooseberry fool is more usual, I made an apple version.
Light, fluffy apple stirred through sweet vanilla flavoured custard and whipped cream – a deliciously comforting autumnal pudding recipe, which proved popular.
This so fits with the cosy concept of hygge, simple food using garden ingredients to share with friends.
You only need one or two egg yolks for this recipe. Store the egg white in the fridge for up to two weeks for making meringues.
If you have a glut of apples, you can cook up more and freeze the puree for another time.
Serves approx. 10
- 800g apples, peeled, cored and quartered
- 450ml milk
- 3 large egg yolks
- 150g caster sugar
- 45g plain flour
- 1 tsp vanilla extract
- the rind and juice of a lemon
- 250ml double or whipping cream, lightly whipped
Chop the apples into 2-3cm chunks and place in a small saucepan with 150ml tablespoons of water or apple juice.
Put the saucepan on a medium heat and bring to the boil. Then cover with a lid, turn the heat down to low and cook the apples for about 15 minutes until completely softened. Set aside to cool.
While the apples are cooling, set up a double saucepan (If you don’t have a double pan, use a heatproof bowl placed over a pan of boiling water). Pour the milk into a saucepan and bring to the boil, then take off the heat. Place the egg yolk(s) in a heatproof bowl with the sugar, flour and vanilla extract, and whisk together. Pour the warm milk into the bowl while whisking, then pour this mixture back into the top of the double saucepan on a medium heat and whisk the mixture as it comes to the boil. Watch out –as soon as it boils it will go lumpy, so keep whisking.
Mash or process the cooked apple, add the lemon juice and fold together with the cooled custard and softly whipped cream.
Pour into one large, or individual dishes. Chill for a couple of hours (or overnight if you want to prepare ahead).
Garnish with the lemon rind.