Prep 20 mins
Cook 22 mins
This is a fruit version of hasty Pudding, one of the earliest of all old English puddings and so called because it was very quickly made.
- 1 lb apple
- 3 ounces butter
- 1 1⁄2 ounces flour
- 1 pint milk, warmed to blood heat
- 2 ounces caster sugar
- 1 teaspoon ground cinnamon
- Set oven to 350ºF or Mark 4.
- First peel, core and slice the apples into a saucepan with just a little water. Bring to a boil and boil until the apples are reduced to a pulp.
- Melt half the butter in a saucepan, stir in the flour, then gradually add the milk, stirring continually until the mxiture is thick and smooth.
- Spoon layers of apple and the 'custard' into a buttered 2 to 2 1/2 pint pie dish, finishing with a layer of 'custard'.
- Dot with remaining butter.
- Mix the sugar and cinnamon together and sprinkle over the pudding.
- Bake for 20 minutes, then place under a hot grill for 1 to 2 minutes to brown the top.