Devonshire Pudding

Devonshire Pudding Picture 1

This is a traditional English recipe for a classic dessert from the 1930's of apricot jam topped with apples and custard thickened with cake crumbs that's finished with a meringue covering. 


2 large cooking apples, peeled, cored and cut into rings 
2 eggs, separated 
60g sugar apricot jam 
60g sponge cake crumbs 
550ml milk 
freshly-grated zest of 1 lemon 
1 tbsp sugar 


Spread a layer of apricot jam in the base of a pie dish then arrange the apple rings on top. In the meantime, combine the milk and sponge cake crumbs in a pan with the sugar and lemon zest. Bring to a boil then take off the heat. 
Beat the egg yolks in a bowl then temper by whisking in some of the hot milk. Add the mixture back to the pan and whisk to combine Pour the resultant milk mixture on top of the apples then transfer to an oven pre-heated to 180°C and bake for 25 minutes. When almost ready beat the egg whites in a clean and dry bowl to a stiff froth then add the 1 tbsp sugar and beat until the sugar has dissolved. Pile the resultant meringue on top of the pudding then return to the oven and bake for a further 10 to 15 minutes, or until the meringue has set. Serve hot.