Base of pressed crumb mixture of flour, butter, sugar and oats covered with thick layer of apple puree cooked with butter and citrus juice and peel, topped with a layer of the oat crumb and baked.
The original source of this receipt isn't known. Can you help? firstname.lastname@example.org
1 lb Cooking apples, peeled, cored and sliced
½ Small Lemon, zest and juice
2½ oz Butter
2-3 Tablespoon Orange marmalade
4 oz Self raising flour
1½ oz Soft brown sugar
1½ oz Porridge oats
Extra butter for frying
Preheat the oven to 190 °C / 375 °F / Gas 5.
Place the apples, lemon zest and juice and 15g (½ oz) of the butter in a saucepan, adding a very little water, if necessary, and cook the apples until soft. Sieve to form a puree and stir in the marmalade.
Combine the flour and remaining butter until the mixture resembles fine breadcrumbs then stir in the sugar and the oats.
Melt a very little butter in a frying pan and cook the oat mixture over a low heat for about a minute, stirring all the time. This removes the 'raw' flour taste.
Butter a shallow 18-20 cm (7-8 inch) flan dish. Divide the oat mixture in half and press one half on to the base of the flan dish.
Spread on the apple mixture and top with the remaining oat mixture. Sprinkle a little extra brown sugar over the flan and dot with butter.
Cook for 30-40 minutes. Serve with custard or cream.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY