Apple Trifle

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. cooking apples
  • 6 oz. sugar
  • grated rind of ½<


Peel, quarter and core the apples and cook gently with the sugar, lemon rind and about 2 tablesp. water until soft. Beat to a smooth pulp, or sieve. Slice the sponge cakes and place in individual dishes or in a large flat glass dish. Spread the apple purée over the cake. Pour sufficien