Apple Amber Pudding from The Robert Carrier Cookbook by Robert Carrier

Apple Amber Pudding from The Robert Carrier Cookbook by Robert Carrier

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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

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Ingredients

  • glacé cherries
  • angelica
  • 1 recipe shortcrust pastry
  • 2 egg whites
  • 1 tablespoon castor sugar
  • vanilla extract
  • 2-4 tablespoons granulated sugar
  • 2 tablespoons butter
  • grated rind of 1 lemon
  • 2 egg yolks, beaten
  • 1½ pounds apples, peeled, cored and sliced

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