Post by chief_cook2 on May 12, 2007 15:36:00 GMT -6
5 tart cooking apples -- (about 2 1/2 lbs)
3 tbsp water
1/2 c maple syrup
1/2 c raisins
1/2 tsp ground cinnamon
1 tsp grated lemon rind
8 to 10 slices white or raisin bread
4 eggs
1 c milk
1 c heavy cream
1/2 c sugar
1/8 tsp ground nutmeg
2 to 3 tbl red currant jelly
Pare, quarter and core apples.
Slice quarters roughly into a lg saucepan; Add water.
Cover; Cook over med heat, stirring often until tender, about 20 min.
Stir in maple syrup, raisins and cinnamon; Cook uncovered for 5 min;
Stir in lemon rind.
Generously butter a 6-c baking dish.
Cut bread slices into triangles; Line bottom and sides of dish with
bread, reserving enough to cover top.
Spoon apple mixture into dish.
Cover top with remaining bread.
Separate 3 of the eggs, placing whites in med bowl; Reserve.
Combine yolks, the remaining egg, milk, cream, 2 tbl of the sugar and
nutmeg in a lg bowl; Beat until well blended.
Carefully pour over mixture in dish.
Let stand 15 min for egg mixture to be absorbed into the bread.
Bake @ 350°F for 35 min. (Place a piece of foil under dish in case
juices bubble out)
Beat egg whites until foamy white and double in volume; Beat in
remaining sugar, 1 tbl at a time, until meringue stands in firm peaks.
Using a pastry bag with a large star tip, press meringue onto top of
pudding.
Or spread meringue with the back of a spoon.
Return to oven and bake 8-10 min or until golden; Cool on wire rack.
Just before serving, press jelly through a wax paper cone over
meringue or beat jelly with a fork and decorate meringue.