Page 23 - Kenwood Cook Book

Apple Crisp Pudding

USING LIQUIDISER, WHISK Wash, core and slice the apples.
AND SHREDDER Stew them gently until soft, with a little
’The Scandinavians call this water.
delightful sweet “Peasant Girl While the apples are cooking, prepare
with a Veil” ‘ the breadcrumbs in the liquidiser.
1¼ lb cooking apples Melt the butter in a wide baking dish and
(3 medium) add the breadcrumbs and sugar, stirring
2 cups brown breadcrumbs all well together.
1 oz butter Place in a hot oven until crisp and
2 oz sugar brown, stirring occasionally and taking
2 oz chocolate care not to let the crumbs burn.
¼ pt cream (whipped) Place the cooked apple in the liquidiser,
Serves 6 adding sugar to taste, and switch on to
maximum speed to forma smooth purée.
It may be necessary to stop during the
process to stir the apple and add a very
little hot water if the mixture is too thick.
Place a layer of crisp crumbs in a
serving dish then a layer of apple purée.
Repeat this and finish with a layer of
crumbs.
Allow the pudding to get quite cold.
Place the ream in the Chef bowl which
has been chilled.
Whisk on maximum speed until thick
then pile the cream on the pudding.
Grated the chocolate, using No. 1 fine
shredding drum on speed 3.
Sprinkle over the cream.
NOTE: This sweet is best prepared only
shortly before required, so that the
crumbs remain crisp.

Coconut Pudding

USING SLICER AND Pass the bread, then the coconut
SHREDDER through the fine shredder into the mixing
4 oz stale bread bowl.
4 oz fresh coconut (with rind Add the egg, butter, sugar and grated
removed) lemon rind.
or 3 oz desiccated coconut Heat the milk to simmering point and
1 pt milk pour over the ingredients in the bowl.
1 egg Mix with the ‘K’ beater on speed 2 till
1 oz butter well combined.
3 oz sugar Grease a baking dish and place the jam
1 tsp lemon rind in the bottom.
2 tbsp blackcurrant jam Pour the mixture on to it and bake in a
moderate oven (350°F) for
approximately 30 minutes.

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