Apple Amber Pudding

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • pounds apples, peeled, cored and sliced
    • 2-4 tablespoons granulated sugar
    • 2


    Combine apples, sugar, butter and grated lemon rind in a saucepan, and simmer gently, stirring from time to time, until mixture is reduced to pulp. Beat mixture with a wooden spoon until perfectly smooth, or rub it through a sieve; then add beaten egg yolks.

    Line a pie dish with shortcrust pastry and pour apple mixture into it. Bake in a moderate oven (<