Thimbleina was asking for ideas to use up apples this week. When faced with this kind of dilemma, I always find myself turning to Nigel Slater's Real Fast Puddings.
My battered paperback version has been with me for many years and is well thumbed. I love the way the book is organized by seasons and driven largely by fruit - Autumn is stuffed full of ideas for blackberries, plums, apples, damsons and pears. So when I returned home with my clutch of Bramleys, I knew Nigel could be relied on to come up with something - and he didn't disappoint.
Apple snow with maple syrup sauce....
The maple syrup sauce was 150ml of maple syrup, 100ml of double cream and 75g of butter simmered together for 10 mins until slightly thickened. It keeps for a couple of days in the fridge if you don't eat it all at once.
To make the apple snow, beat 2 large egg whites with half a teaspoon of cream of tartar until the stiff peak stage. Then you can fold in the apple puree and put the snow into glasses or ramekins in the fridge.
When you're ready to eat, pour on the maple syrup sauce.`
They tick every box on my 'successful pudding' checklist. Simple, fast, containing fruit (for a nod to healthy eating), prepare ahead, but somehow with an air of indulgence.
I ate a stray ramekin for lunch today with a new copy of Scaredy Squirrel makes a friend. Sometimes I buy the children books that are really for me. Bit like making them a pudding for the benefit of the leftovers.