Apple-Pudding
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pâte à Pudding
- apples
- caster sugar
- lemon zest
- butter
Instructions
- Prepare a Pâte à Pudding and let it rest for an hour.
- Roll the paste out 8 millimetres thick and line a well buttered dome mould or large pudding bowl with it.
- Mix sliced apples with caster sugar and chopped lemon zest and fill the mould with them.
- Close the mould with a sheet of paste, well sealed.
- Wrap the mould in a cloth tied firmly.
- Plunge it into a pan of boiling water and cook about 2 hours for a mould holding one litre.