sade080

Apples are my favourite fruit.  I am sorry but a banana doesn't hold it for me and there are so many varieties to choose from.  If you travel back fifty or sixty years ago however there were countless different varieties, even more than today but many have become extinct down to neglect and the commercial homogeneity of the cider industry in the eighties and nineties. About.com has a whole bunch of information about Apples as I am more interested in what you do with them once you get them. They feature quite heavily in vintage cooking given their ease of growth and availability. So what is an Apple Tansy? It is essentially a sweet omlette.  As with most things, there are many different takes on this recipe, but this take is provided by Farmhouse Fare being contributed by Kathleen Thomas. You will need: 3 large apples Sugar to taste 1 pint of milk 3 eggs A little mixed Spice 1 cupful of fine breadcrumbs 1. Peel and slice the apples, cook gently in a little butt...

Keith describes this dish as a simple winter pudding that is inexpensive to make.  I'd agree with that. 1 pint (600ml) milk 1 oz (25g) butter Grated rind of half a lemon 3 eggs, separated. 7 oz (210g) caster sugar 3 oz (75g) fresh white breadcrumbs 2 tablespoons of good quality raspberry jam. 1. Warm the milk in a pan with the butter and lemon rind. 2. Lightly whisk the egg yolks with 1 oz of the sugar and pour in the milk stirring well. 3. Strain the custard over the breadcrumbs in a greased 2 pint (1 litre) ovenproof dish and leave to stand for 15 mintes. 4. Bake at 375 degrees F, (170 celsius) for 25 minutes until lightly set. 5. Remove from the oven and spread the top with the warmed jam. 6. Whisk the egg whites until it is stiff, add half the sugar and whisk again until thick and glossy. 7. Fold in the remaining sugar with a metal spoon.  Pile the meringue on top of the pudding and bake at gas mark 4 (350 ferenheit, 180 celsius) until meringue is lightly browned