This is the scrummiest, mostly wickedly rich apple pudding ever. A friend,
1 ×1.1 litre capacity loaf tin
Peel and core the apples and cut into slices. Melt the small quantity of butter in a stainless steel saucepan with the water. Toss in the apples and the sugar, cover and cook over a gentle heat until soft. Remove the lid if they are getting too juicy – you’ll need a dry purée. Stir well, taste and add a little more sugar if necessary. Allow to cool for a few minutes and then beat in the egg yolks.
Meanwhile clarify the butter.
Cut the crusts off the loaf and carefully cut the bread into thin slices, about 7mm thick. Brush the tin with some butter and sprinkle with the caster sugar. Take 2 large pieces of bread, one to line the base of the tin and one for the top of the tin. Dip both sides of the bread into the melted butter. Line the base first. Cut the last of the bread into manageable-sized pieces, about 3.5cm wide, and line the sides with the buttery bread, making sure there are no gaps. Seal all the joins with lightly beaten egg white. Fill the centre with the sweetened apple purée and put the lid of buttery bread on top.
Serve warm with a bowl of softly whipped cream – heavenly!
© 2001 Darina Allen. All rights reserved.