Date Posted: 15/08/2016
450(1lb) peeled, cored and chopped apples (Bramley or Cox are ideal)
1 tbsp caster sugar
110g (4oz) unsalted butter
6 medium-thickness slices bread, crusts removed
1 egg yolk
Cream or custard to serve
Place the chopped apples in a saucepan with the sugar and 25g (1oz) of the butter. Cook over a low heat until soft and broken down. Remove from the heat and puree the apple in the pan with a hand blender. Leave to cool.
Melt the remaining 85g (3oz) of butter in a saucepan or the microwave and brush it over one side of each bread slice, making sure the bread is well covered. Cut into rectangles and use most of them to line a 20-25cm (8-10in) pudding basin or round cake tin, 12cm (4 ½ in) in depth, placing the pieces buttered-side down and slightly overlapping (reserve a little bread for the top). Press down firmly.
Preheat the oven to 180ₒ C (350ₒ F), Gas Mark 4. When the apple puree is cool, whisk the egg yolk and pour the mixture into the bread-lined basin or tin. Cover with the remaining sliced bread, butter-side up, and press down firmly. Bake in the oven for 45 minutes, until golden brown. Carefully turn out onto a warmed plate and serve with cream or custard.
Brussels Sprouts with Chestnuts
Date Posted: 08/06/2016
- Take half the weight of chestnuts that you have of sprouts.
- Prick the skins and boil the chestnuts for 4 mins (or cook frozen ones in microwave)
- Meanwhile boil the sprouts as usual.
- When the chestnuts are cooked remove the skins and chop the chestnuts roughly
- Put the chopped chestnuts and cooked sprouts with a knob of butter into a hot pan and mix together.