Country Weekend Pudding

Name: Country Weekend Pudding
Yield: Serves 6-8
Ingredients: 300 ml/½ pint soured cream; 50 g/2 oz caster sugar; ¼ teaspoon cream of tartar; 3 large eggs; 25 g/1 oz butter; 2 rounded tablespoons light muscovado sugar; 50 g/2 oz fresh breadcrumbs; grated rind and juice of 1 lemon; 1 teaspoon ground cinnamon; 550-675 g/1¼-1½ lb cooking apples

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

When I first published the recipe for this old-fashioned pudding it proved immensely popular. With its tangy, mousse-like top it certainly is delicious. Serve either hot or cold, with cream.

Ingredients

550-675 g/1¼-1½ lb cooking apples
1 teaspoon ground cinnamon

Dessert
Vegetarian

Method

Butter a 1.5-1.7 litre/2½-3 pint ovenproof dish. Peel and core the apples and slice them thinly. Arrange the slices on the bottom of the dish and sprinkle with the cinnamon and muscovado sugar, then dot wi