Dutch Apple Ginger
It is charming to get an appreciative “thank you” letter from a reader, and more heart-warm-ing still when she has taken the time and trouble to write out her own favourite recipe to send in to us. We thank Mrs “M. 8. of Coalgate, for this delightful apple ginger pudding, which, she writes, she has enjoyed for many years.
Dutch Apple Ginger: lib apples, sugar, water. J teaspoon cinnamon, loz butter. 3oz golden syrup. 2oz flour, 1 teaspoon ground ginger, | teaspoon bicarbonate of soda, 1 tablespoon milk.
Peel and slice apples and stew with a little sugar and water until tender. Stir in 1 teaspoon cinnamon and turn into a piedish.
Melt loz butter and 3oz golden syrup in a saucepan but do not allow to boil. Stir in 2oz flour and half a teaspoon of ground ginger and beat well. Mix 1 teaspoon of soda with a tablespoon of milk and • stir in. Spoon the ginger mixture out over the hot apples. Bake in a moderate oven —regulo 4 or 350 degrees for 20 to 30 minutes, taking care not to burn. Serve hot with cream of custard.
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Bibliographic details
Press, Volume XCVI, Issue 28397, 2 October 1957, Page 3
Word Count
192Dutch Apple Ginger Press, Volume XCVI, Issue 28397, 2 October 1957, Page 3
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