Last week I cooked up a zillion bruised apples for a food poverty lunch. This is the filling that I make for my famous apple tarts – the ones that Pierce Brosnan described as “A little piece of heaven”.
I can make it with my eyes closed but seriously doubted myself when I made it in the presence of a highly skilled French chef and my Pakistani brother-in-law.
“You are making caramel without dissolving the sugar in water?” asked Bene the French chef.
“You should melt the butter and then pour in the sugar/water mixture like we do when making vermicelli pudding” said Tariq.
The phrase “Too many cooks spoil the broth” came to mind and I began panicking that it wouldn’t work.
But it did. So all you people who have been doing it the proper way can bugger off.
This is a video of the point where the sugar begins to caramelise
Then there’s this video where things get really scary
and finally this last video where the apples go in
Do I have a photograph of the finished pud? No, I forgot to take one because a hundred puddings went out very fast and then I had to get very drunk, very quickly.
Gill, why do you have to be so far away when you tempt me like this with caramelized apples?! I’m salivating already but too many miles away. Boohoo!
Yes but you can do it just as well, Ron. Or I could post you some?