Big-Bull
Bluebells-in-West-Woods-10-05-09------30
SBJ
Camilla-MSM
Snowy-High-Street
Musical-Time-Machine5
Torch-2012-05-23093-
Christmas-Lights15-11-20097
IMG8472
Inbox2
Inquisitive-sheep-in-West-Overton
MBORO-HOCKEY-YOUTH-473
Sunset2
Ogbourne
D4S9273
Marlborough-under-snow-from-above---Pete-Davies
D4S0472
Animals06
George-Wilding-301
FROSTY-MORNING-
Brazier
Hares017cropped
Inbox-1
Duke-of-Kent086
IMG9097
EARLY-MORNING-CANTER-473-
TdB-Pewsey044
Gordon-and-Sam
Tina-May5
Remebrance-18-3
MYFC005
Silbury-Sunset---10-06-08-----07
D812668
1stXV-and-others-with-Mayor
Remebrance-18-2
Pete-Gage-Band1
Marlborough-2013-04-18StPeters
Town-Hall-2011-05-0308-
YELLOWHAMMER-473-
Scouting-for-Girls7
White-Horse
Landscape
Turin-Brakes6
Brooks-Williams1
Remebrance-18-1
Civic-Service-18
Mop-Fair---10-10-09------08
Sunset
4MI-2013-11-28030
JazzFestSat572
BABRURY-XC-JUMP-473
Roving-Crows1
Camilla-2012-10-19152

 

This email address is being protected from spambots. You need JavaScript enabled to view it.

Try this perfect summer pudding

Apple CompoteApple CompoteTry this simple summer pudding from our resident food writer, Androulla Derbyshire of Culinary Capers.

I made this for dessert at the weekend when we had some friends for dinner. I wanted something light and fresh as too often puddings are too heavy and stodgy.

I made this in individual glasses as often presentation is a problem when making this sort of dessert and it is so much nicer to serve them individually.

Ingredients

Sponge Layer
Some ready made trifle sponges or madeira cake
3 tablespoons of Marsala or sherry

Apple Compote

4 large cooking apples, peeled, cored and sliced (place the apples into cold water with some lemon juice after you have peeled them to stop them turning brown.)
3 tablespoons caster sugar

Cinnamon Custard
400ml double cream
1 cinnamon stick
8 eggs (yolks and whites separated)
80g caster sugar
Ground cinnamon

6 glasses or pretty trifle dishes to serve

Method

Place a layer of sponge in the bottom of each glass and  sprinkle with the alcohol.

For the apple compote place the peeled and sliced apples and the sugar with a tablespoon of water into a pan and cook over a low heat until the apples are soft.

When cool divide amongst the glasses.

For the custard put the cream into a pan and add the cinnamon stick. Heat until the cream begins to simmer. Remove from the heat and allow to infuse for half an hour.

In a bowl stir the egg yolks and sugar together.

Remove the cinnamon from the cream and return the cream to the heat. When the cream is warm add the eggs and sugar and stir continuously until the custard thickens.

Pour over the apple layer in the glasses. Sprinkle the top with some ground cinnamon. Cool and refrigerate.

This is delicious served with some crisp biscuits.

Marlborough-based Culinary Capers offers one-to-one coaching to people who'd like to learn to cook, or want to improve their skills. Unlike traditional cookery schools, Androulla visits the homes of clients to teach them cooking skills with their own equipment and based around their own dietary requirements and tastes.

For further information and more free recipes log on to www.culinarycapers.co.uk

Print Email

MYFC005
Town-Hall-2011-05-0308-
Pete-Gage-Band1
SBJ
White-Horse
Musical-Time-Machine5
D4S9273
Big-Bull
Gordon-and-Sam
IMG9097
Duke-of-Kent086
Marlborough-under-snow-from-above---Pete-Davies
CivicSelfie1
Brooks-Williams1
Scouting-for-Girls7
Animals06
Hares017cropped
D4S0472
Roving-Crows1
Landscape
Silbury-Sunset---10-06-08---07
Remebrance-18-3
George-Wilding-301
IMG8472
Remebrance-18-1
Inquisitive-sheep-in-West-Overton
Turin-Brakes6
Sunset
Camilla-MSM
Brazier
D812668
Mop-Fair---10-10-09---08
Torch-2012-05-23093-
Ogbourne
Civic-Service-18
ARKManton-2012-01-1449-
Christmas-Lights15-11-20097
Camilla-2012-10-19152
4MI-2013-11-28030
TdB-Pewsey044
1stXV-and-others-with-Mayor
Bluebells-in-West-Woods-10-05-09---30
Marlborough-2013-04-18StPeters
Sunset2
Snowy-High-Street
JazzFestSat572
Remebrance-18-2
Tina-May5