CookEat Recipe
Pudding Ménagère with Coffee Sauce
A warm apple, currant and breadcrumb pudding with a coffee-infused cream and egg-yolk sauce.
Method
Steps
Step 1
Peel, core and finely mince the three medium apples. Put in a bowl with the three ounces breadcrumbs, three ounces of the granulated sugar, two ounces cleaned dried currants, one ounce chopped candied lemon peel, two tablespoons brandy and half a teaspoon ground cinnamon. Mix thoroughly.
Step 2
Beat in the three whole eggs, two gills cold pasteurized milk and one gill cream and mix with a wooden spoon for five minutes. Lightly butter and sugar a quart pudding mould and pour in the mixture. Preheat a conventional oven to 165°C and stand the mould in a roasting pan with hot water halfway up its sides. Bake for about forty minutes, continuing until set, the apples are tender and the centre reaches 74°C.
Step 3
While the pudding bakes, pound the one ounce freshly roasted coffee beans to a fine powder. Bring the separate one gill pasteurized milk to a boil in a small saucepan, add the coffee, cover and boil for two minutes. Take off the heat and infuse for ten minutes.
Step 4
Put the three commercially pasteurized egg-yolk equivalents and remaining two ounces granulated sugar in a small saucepan. Strain the coffee milk through clean food-safe cheesecloth into this pan, add the one light gill cream and whisk briskly for two minutes. Heat gently while stirring continuously for about five minutes, until at least 160°F without boiling, then strain through clean cheesecloth.
Step 5
Unmould the cooked pudding onto a hot dish, pour the complete warm coffee sauce over and serve promptly.
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