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Lincolnshire Apple Pudding
Pies and Pastries

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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