“I had a fabulous apple pudding when I dined at Pipers of Penola and would be grateful if you could obtain the recipe from the chef.”
Leanne Lucas, North Adelaide, SA
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Apple custard
Caramelised apple
Method
Main
1.For apple custard, heat butter in a frying pan over medium heat until foaming (1 minute). Add apple and caster sugar and stir occasionally until beginning to colour (4-6 minutes), then deglaze with Calvados and reduce until almost evaporated (1 minute). Add flour and stir for 1 minute, then add milk, stirring continuously until mixture coats the back of a wooden spoon thickly (2-3 minutes). Remove from heat, cover closely with plastic wrap and refrigerate until cool (30 minutes).
2.Meanwhile, bring apple juice and brown sugar to the simmer in a saucepan over medium heat and reduce to 175ml (6-8 minutes). Set aside to cool.
3.Preheat oven to 170C. Beat butter in an electric mixer until pale (2-3 minutes), add apple juice mixture, beat to combine, then add egg yolks one at a time, beating well after each addition. Stir through flour and set aside.
4.Whisk eggwhites with a pinch of salt until soft peaks form (2-3 minutes). Fold through pudding mixture in batches until incorporated, then divide between 6 buttered and floured 140ml dariole moulds. Bake until golden and cooked through (15-20 minutes), then turn out onto a wire rack.
5.Scoop a hollow in the base of each pudding with a teaspoon or melon baller. Spoon custard into hollows, dividing evenly between puddings. Place puddings custard-side up on a tray lined with baking paper and set aside.
6.Meanwhile, for caramelised apple, heat butter in a frying pan over medium heat until foaming (1 minute). Add apples and stir occasionally until beginning to soften (1-2 minutes). Scatter over brown sugar and cook until caramelised (6-7 minutes), then add a little warm water and stir to a sauce consistency. Set aside and keep warm.
7.Steam apple puddings custard-side up in a steamer over a saucepan of simmering water until warmed through (4-5 minutes). Quickly and carefully turn out onto serving dishes and serve hot with caramelised apple.
Calvados, a brandy made from apples, is available from select liquor shops.
This recipe is from the June 2011 issue of
.
Notes
