Baked Apple and Coconut Pudding

Baked Apple and Coconut Pudding

Dessert • London

Eating apples are sweeter than cookers and many varieties -especially Cox's - hold their shape well when cooked, juicy slices are baked on top of a light and airy pudding mixture, and a topping of toasted coconut completes the dish.

Servings & Worth: 6 / 2 knuts per serving

Skill/Roll: +roll Cooking

Training: 2nd Year Domestics Club

Ingredients: finely grated rind and juice of 1 lemon • 100 g (4 oz) soft light brown sugar, plus 30 ml (2 tbsp) • 6 medium eating apples, each weighing about 100 g (4 oz), peeled, cored and sliced • 100 g (4 oz) butter • 2 eggs, separated • 100 g (4 oz) plain wholemeal flour • 7.5 ml (1 1/2 tsp) baking powder • 25 g (1 oz) desiccated coconut • about 60 ml (4 tbsp) apricot jam, warmed • shredded coconut, toasted, to decorate

• Embarrassing Failure: Recipe is destroyed, all ingredients and container are useless. +roll Body to judge any damage to person preparing.
• Failure: The proportions are off and the Recipe is of poor quality. x.5 to Worth. +roll Body to judge any damage to consumer.

• Any Success: 1 recipe portion is created.

• Success: The recipe is of Average Quality. x1 to Worth.
• Good Success: The recipe is of Good Quality. x2 to Worth.
• Great Success: The recipe is of Excellent Quality. x3 to Worth.
• Amazing Success: The recipe is of Amazing Quality. x4 to Worth.

Instructions

1. Pour the lemon juice into a large bowl; stir in the 30 ml (2 tbsp) sugar and add the apples, making sure they are well coated.
2. Gradually beat the 100 g (4 oz) sugar into the butter until well blended. Add the lemon rind, then beat in the egg yolks one at a time. Stir in the flour, baking powder and desiccated coconut.
3. Whisk the egg whites until stiff but not dry, then fold into the creamed ingredients. Spoon into a lightly greased 24 - 25.5 cm (9 1/2 - 10 inch) fluted flan dish. Press the apples into the mixture, spooning any juices over them.
4. Stand the dish on a baking sheet and bake at 170°C (325°F) mark 3 for 1 -1 1/4 hours or until well browned and firm to the touch, covering lightly with greaseproof paper if necessary.
5. Cool for about 15 minutes, then brush with the apricot jam and scatter over the toasted shredded coconut. Serve while still warm with custard.