RECIPE: Bramley apple queen of puddings (serves 4-6)

We’re back in the kitchen with the University of Derby Buxton’s chef lecturer Robert Stordy.

Wednesday, 12th February 2014, 3:00 pm
Bramley Apple Queen of Puddings


100g Madeira or plain sponge cake crumbs

25g chopped almonds

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250ml milk – warmed

125ml double cream – warmed

3 eggs

50g granulated sugar

Few drops almond essence

Pinch ground cinnamon

2 Bramley apples, peeled, cored and cut into rough chunks

25g butter

25g granulated sugar

15ml calvados-optional

2 egg whites

½ lemon zest and few drops of juice

50g granulated sugar


1) Butter an earthenware dish, mix the almonds with the cake crumbs and place in dish

2) Beat the eggs with the sugar, add the milk, cream, cinnamon and essence and pour onto cake crumbs

3) Place in a bain-marie (water bath) and cook in a moderate oven (150-160˚C) for about 30 minutes or until set

4) Meanwhile place the apple, butter and sugar into a small pan and cook gently over low heat until the apple has become a puree, flame with brandy

5) Carefully spread apple puree on top of the baked mixture

6) Whisk the egg whites with half the sugar, lemon zest and juice until stiff, add the remaining sugar, pipe or spoon on top of the apple

7) Return to a hot oven (200-220˚C) until light golden brown