Wednesday, 15 January 2014

Apricot Tansy - old English pudding

This is a sweet dish - but looks like an omelette - would make a quick pud.

50g (2 ozs.) unsalted butter
450g (1 lb.) fresh apricots, stoned and quartered (or 1 tin of apricot halves, drained)
75g (3ozs.) caster sugar + extra for serving
4 eggs + 2 yolks
2 tbls. double cream
75g (3ozs.) fine white breadcrumbs
pinch of ground Nutmeg
and Cream to serve

1. Melt 35g of butter in a heavy based frying pan, over a gentle heat and add the apricots, sprinkle with 50g of the sugar.  Cook gently until softened but not coloured.  (If using tinned apricots, cook until heated through.) 

2. Beat the eggs and yolks together with the cream, breadcrumbs, nutmeg and remaining sugar, and pour this over the apricots in the pan, into one thick layer.  Cook until golden brown underneath and turn out on to a plate.

3. Melt the remaining butter in the pan and carefully slide the Tansy back into the pan and cook the other side until golden (or place under a pre-heated grill while still in the pan - to save you turning it out).  Be careful that it doesn't burn.
Turn on to a warm plate, sprinkle with extra sugar and serve.

This recipe is from Great British Puddings - The Pudding Club 

Tansy tea was a cure for colds, and tansy puddings and cakes were commonly eaten during spring.  A tansy pudding was always part of Easter dinner. The young leaves were mixed with eggs, and this favorite dish was known as a tansy. It was eaten at Eastertime to celebrate the end of Lent and the return of eggs to the diet. It also was supposed to purify the body of bad odors after 40 days of salt fish

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