Applemoye

"What?" they all ask. A semolina pudding with added apple puree. Sort of. People tend to be doubtful (it does look like grey glop), then ask for seconds. And thirds.

Original sources

I first found this in the Far Isles cook book, but since then I've managed to track down the original in the "Forme of Cury". And, since scanned images of this marvellous book are available on-line: here's the relevant bit of the relevant page.

Recipe

Quantities for 4 greedy people.
1 lb apples (I prefer Bramleys), peeled, cored and sliced
1 oz rice flour
1 oz ground almonds
1/2 tspn. allspice 1/2 tspn. ground cloves (optional)
Pinch of saffron (optional, and expensive)
1 tbspn. honey
10 fl oz milk
Salt. Yes, they mean it.

Simmer the apples with a little water till soft
Puree the apples (just mashing with a spoon is fine)
(At this point you can put the apple puree away, and leave the rest till the next day if that's more convenient)

Put all the rest of the ingredients but the milk in a pan and mix together.
Gradually add the milk and bring to the boil.
Simmer for about 5 minutes, stirring until stiff.
Stir in the apple puree (this will double the volume)
Serve, or serve when cold. Cream with it can be nice.

Note that the spices are very much an optional extra. Add according to taste. They will make the whole thing turn a dull brown colour that looks rather unappetising, and some people find the cloves too strong. Using saffron (or marigold petals) to add a yellow colour to the dish can improve its appearance.

The Far Isles cook book omits the salt, and so did I until someone dared me to try it. It really does improve it, but you don't need much. Add to taste.

If you are very short of cooking pans at a revel, you can cook the puree first, then add the rest of the ingredients to this in the same pan. Beware of lumps as you mix the milk and flour, and be very careful of adding honey to boiling milk: it spits, and can give you nasty burns.

Most recent revision 29th August 1999