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Lincolnshire Apple Pudding

Pastries - Sweet Double Crust Pies

Puff pastry filled with apple pulp with whole egg, butter, lemon, cloves and cinnamon, baked.


Original Receipt from Lincolnshire Life Spring, 1961

Traditional County Dishes
No. 1 LINCOLNSHIRE APPLE PUDDING
9 apples
2 eggs
½ lemon
Puff pastry
2 ozs. demerara sugar
8 ozs. butter
Pinch of cinnamon
Cloves and nutmeg.

Peel, core and slice the apples. Stew in a little water until soft, add cloves, cinnamon and nutmeg. Pass through a sieve and mix in butter, beaten yolks of eggs, the white of one egg and the sugar; add lemon juice and mix well together. Line a pie dish with the puff pastry, decorate the edges and pour in the mixture. Bake in a moderate oven for 20 minutes.




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