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Fitzherbert Pudding


Puff pastry base topped with the pulp of cooked sharp apples mixed with butter, sugar, whole eggs, citrus peel, nutmeg and breadcrumbs, baked. (J.Salmon)

Known from M. K. Samuelson's 'Sussex recipe book: with a few excursions into Kent' of 1937, and local reports.

Original Receipt from Sussex County Magazine 1936, reported by The Wadhurst Historical Society

Apple, or Fitzherbert Pudding
Three-quarter pound of the pulp of sharp apples boiled, three ounces of butter clarified, three ounces of sugar, four eggs well beaten, a little nutmeg, lemon peel, orange flour water and grated bread. Mix well together and lay a thin puff paste in the bottom of your dish.

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