Apple pudding is quite nice in the fall. This recipe is from the the Marche. To serve 6-8 You'll need:
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- 4 1/2 pounds (2 k) apples, cored and sliced
- Half an organically grown lemon, sliced
- 1 cup (200 g) sugar
- A pinch ground cinnamon
- 1/4 cup unsalted butter
- 1/4 cup potato starch
- 6 eggs
- Butter for greasing the mold
Preparation:
Put the sliced apples in a pot with the lemon, the cinnamon, and 2 cups of water. Set it to heat and add the sugar. Let the mixture cook, covered, until the apples fall apart.
Put the apples through a food mill and return the resulting puree to the fire; stir in the butter and then sift in the potato starch, stirring the mixture as you do so to prevent the formation of lumps. Then let the mixture cool. When it has, mix in the eggs, one at a time, and then pour the mixture into a buttered mold large enough to contain it.
Cook the pudding over a double boiler (or set it in a 360 oven, in a pot of water so as to obtain indirect heat) until it sets. Chill, and serve.
Yield: 6-8 servings apple pudding.
Put the apples through a food mill and return the resulting puree to the fire; stir in the butter and then sift in the potato starch, stirring the mixture as you do so to prevent the formation of lumps. Then let the mixture cool. When it has, mix in the eggs, one at a time, and then pour the mixture into a buttered mold large enough to contain it.
Cook the pudding over a double boiler (or set it in a 360 oven, in a pot of water so as to obtain indirect heat) until it sets. Chill, and serve.
Yield: 6-8 servings apple pudding.
