Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

Archive

FARMHOUSE FARE

FARMHOUSE FARE

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

INGREDIENTS:

  • 2lbs apples
  • Sponge cake or any stale pieces of plain cake
  • 2 eggs
  • 1 pint milk

 

METHOD:

  1. 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.
  2. 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.