BIRD'S NEST PUDDING
This Bird's Nest Pudding is a delightful and unique dessert, featuring baked apples filled with a flavorful mixture and topped with a sponge cake batter. The combination of tart apples, sweet filling, and light cake creates a comforting and satisfying treat. Enjoy this classic dessert warm or cold, with or without a sauce for an extra touch of sweetness.
Ingredients
- 4 pieces Large tart apples
- 1/4 cup Granulated sugar (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Ground cinnamon (Quantity estimated (not specified in original recipe))
- 1/4 cup Raisins (Quantity estimated (not specified in original recipe))
- 1 tablespoon Almonds, pounded (or finely chopped) (Quantity estimated (not specified in original recipe))
- 2 tablespoons Dry white wine (Quantity estimated (not specified in original recipe))
- 1 piece Lemon zest (Grated peel of one lemon)
- 4 pieces Eggs
- 1 cup Pulverized sugar (powdered sugar)
- 1 cup All-purpose flour
- 1 tablespoon Butter (For greasing the dish. Quantity estimated (not specified in original recipe))
Instructions
- 1Preheat oven to 350°F (175°C). Pare the apples and cut off the top of each apple to use as a cover. Carefully scoop out the inside of each apple, being careful not to break the apple. Set aside.
- 2In a bowl, mix the apple scrapings with sugar, cinnamon, raisins, pounded almonds, white wine, and lemon zest.
- 3Fill the prepared apples with the mixture and put the apple tops back on. Grease a deep baking dish with butter. Place the filled apples in the dish.
- 4In a separate bowl, whisk together the eggs and powdered sugar until light and fluffy. Gradually whisk in the flour until just combined. Do not overmix.
- 5Pour the sponge cake batter over the apples in the baking dish. Bake for 30 minutes, or until the cake is golden brown and a toothpick inserted into the cake comes out clean.
- 6Serve warm or cold, with or without a sauce of your choice.