English Lindisfarne Mead And Apple Cream Pudding Recipes

ENGLISH LINDISFARNE MEAD AND APPLE CREAM PUDDING

Steps:

• Peel, core and chop apples, cook in 3 tbsps water until they turn to pulp, then force through a sieve to make a purée.
• Whisk the egg yolks and sugar until they are pale, thick and creamy, then fold in the purée.
• Dissolve the gelatine in 3 - 5 tbsps of cold water by standing the bowl in a pan of boiling water.
• Stir the gelatine into the egg mixture with the lemon juice and mead. As soon as the mixture starts to set, stiffly whisk the egg whites and fold them into the mixture.
• Put mixtures into a glass serving bowl and chill until set.
• Decorate with whipped cream and strips of angelica.

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

Steps:

• 1. Preheat the oven to 190 C (gas mark 5, 375 F).
• 2. Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• 3. In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• 4. Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• 5. Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• 6. Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• 7. Leave to rest in a low oven until ready to serve.
• 8. Serve in slices with cream or custard.