Recipes from country housewives collected by Farmers Weekly (Agricultural Press, 1973)
Pictureless and densely printed books like these can intimidate some cooks, but I can't help but be charmed by recipes from such different times, with their now foreign assumptions and repertoires. I still have a hankering, however, for the Apple Cream Sponge.
Apple Cream Sponge
- 2lbs apples
- Sponge cake or any stale pieces of plain cake
- 2 eggs
- 1 pint milk
- Peel and cut apples in slices and cook with a little water until they resemble apple sauce. Leave until cool. Sweeten a little and pour half over the sponge pieces, then make a little custard with yolks of eggs, whisk the whites and other half of apples until it's like a lovely fruity cream.
- Put a custard on top of sponge cake with apples, and then the cream on top. It makes a nice treat for the children and only takes 15 minutes to make.
Posted by Nigella on the 18th Jan 2012