Apple pudding

• 1.25 kg (2½ lb) apples
• 500 g (1

Peel and core the apples, cut into quarters. Boil gently in just enough water to cover over low heat until soft; drain, reserving the liquid, and press through a sieve. Add the sugar to the liquid, bring to the boil and add the potato flour; mix, and finally return the apple purée to the pan and heat through.