ENGLISH LINDISFARNE MEAD AND APPLE CREAM PUDDING
A very old recipe from Lindisfarne, also known as The Holy Island in the county of Northumberland in North West England; this small, windswept island, accessible only by a causeway at low tide, is one of the holiest sites in England. This recipe uses two very old English ingredients - Mead and Candied Angelica, a large green herb - the stems are candied and used to decorate cakes and puddings. Anglelica can be found in good cake decorating shops. St Aidan's Winery in Lindisfarne, is the home of the world famous Lindisfarne Mead, which is used in this recipe, but any good quality mead can be used.
Provided by French Tart
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 305.2, Fat 17.6, SaturatedFat 10.1, Cholesterol 161.2, Sodium 60.3, Carbohydrate 30.9, Fiber 1.8, Sugar 27, Protein 8.2
EVE'S PUDDING (A TRADITIONAL BRITISH APPLE DESSERT)
A classic British dessert made with apples a sponge cake like topping.
Provided by adapted from Mrs. Beeton's
Categories Cakes & Pies
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350º F (180º C).
- Butter the inside of a pie dish, or similar sized baking dish. Sift the flour and baking powder into a bowl so that they are evenly mixed.
- Place the sliced apples in a large bowl and add the lemon juice, lemon rind, half of the sugar (3 oz), and stir well. Put the apples into the greased pie dish and set aside.
- Cream the remaining (3 oz) sugar and butter until light and fluffy, beat in the egg.
- Gently fold in the flour and baking powder, until well combined, without over mixing.
- Spread the mixture evenly over the apples.
- Bake for 40 to 45 minutes or until the sponge is firm and golden brown.
- Enjoy with custard, preferably, or fresh cream.
Nutrition Facts : Calories 283 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 1 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 serving, Sodium 102 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CARAMEL APPLE PUDDING
Whipped cream desserts are a light and lovely affair, especially at the end of a big meal like Thanksgiving. Some people love crunch, but the particular joy of this pudding lies in its voluptuous softness, as it needs to sit in the fridge overnight for the layers to cohere: vanilla cookies, caramel-fried apples and salted cinnamon whipped cream. It's an airy fall dream in dessert form.
Provided by Eric Kim
Categories parfaits and trifles, dessert
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the caramel apples: Melt the butter in a large skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon and salt and cook, stirring occasionally, until the apples are tender and the liquid is reduced but saucy with the consistency of chunky applesauce, 15 to 20 minutes. Set aside to cool slightly.
- Meanwhile, make the whipped cream: In a large bowl, using a large whisk or an electric mixer, whisk the cream, brown sugar, cinnamon and salt until soft peaks form. (When you lift the whisk out of the bowl and turn it whisk-side up, a peak of cream should flop over onto itself.) Don't overbeat; you're looking for a soft-set whipped cream that drapes rather than plops.
- Assemble the pudding: In a medium bowl or other serving vessel (preferably clear), arrange one-third of the vanilla wafers at the bottom, top with half of the caramel apples, then spread with half of the whipped cream. Repeat these layers once more and end with a final sprinkle of crushed vanilla wafers on top. (If you want crunch, save this final sprinkle for right before serving.) Cover and refrigerate until the cookies are soft, about 8 hours and up to 24 hours.
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