Codlins, or Codlings, were a favourite cooking apple until the early part of the twentieth century.
Core the apples and score round the skins. Fill the centres with sugar and bake the apples in a buttered baking tin at
Roll out the pastry to about
When the apple pulp has cooled put it through a food mill, or purée in a blender, with the cream.
Taste in case more sugar is required. Spoon the mixture, which should be fairly stiff, into the prepared soufflé dishes, put a small piece of butter on each and bake low in the