Apple Tansy

In the 14th century in England Tansy was a savoury dish which was traditionally eaten at harvest time and consisted of eggs, herbs and tansy juice. By the 17th century it had developed into a sweet pudding with the tansy herb left out of the recipe.

Ingredients
1lb cooking apples, peeled, cored and sliced
4oz butter
2fl oz water
4oz granulated sugar
4 beaten medium eggs
1 dessert spoon orange juice
4oz fresh white breadcrumbs

Method
1 Place the butter into a large saucepan and melt.
2 Add the water. apples and sugar.
3 Simmer, covered until soft.
4 Leave to cool completely.
5 Add the beaten eggs and beat well.
6 Add the orange juice and beat well.
7 Add half of the breadcrumbs and beat well.
8 Place the saucepan back on the hob.
9 Stir constantly until the mixture thickens.
10 The mixture will thicken, add more breadcrumbs until the mixture reaches the required consistency.

Serve hot with fresh cream.

Serves 4 People

Notes
Gooseberries can be used instead of apples, but they must be topped and tailed.