Fitzherbert Pudding - (Sussex Uk) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Unusual name of a great sounding pudding. Please note Zaar did not allow me to enter the phrase 'cooking apple pulp' as it was written in the recipe; I used 'applesauce'. Source: Favourite Sussex Recipes by Pat Smith. Ingredients:
1 lb applesauce (apple pulp prepared from cooking apples) |
3 ounces sugar |
3 eggs, well beaten |
3 ounces fresh breadcrumbs |
3 teaspoons orange flower water |
1 pinch grated nutmeg |
1 lemon, zest of |
2 tablespoons sliced almonds |
1 tablespoon demerara sugar |
10 ounces puff pastry |
Directions:
1. Set oven to 425F or Mark 7.
2. Heat apple pulp (sauce) in a saucepan, stir in sugar until dissolved. Cool slightly.
3. Line a 9 inch flan tin with thinly rolled pastry.
4. When sauce has cooled, then add eggs, nutmeg, lemon rind, orange flower water and breadcrumbs.
5. Fill pastry shell three quarters full with the mixture; it will rise in cooking.
6. Scatter the almonds and Demerara sugar over the top of the filling.
7. Bake until filling is set and pastry is brown, approximately 20 – 30 minutes.
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