Regency Pudding

A wonderful tasty pudding.


  • 350 g cooking apples (peeled, cored and sliced)
  • 75 g brown sugar
  • finely grated rind of half a lemon
  • 2 tblsp water
  • 75 g shortcrust pastry
  • 3 tblsp orange marmalade
  • 2 medium eggs
  • 25 g cornflour
  • 25 g caster sugar
  • 250 ml milk
  • 1 tsp vanilla essence
  • 4 tblsp caster sugar


  1. Stew the apples in the water with the brown sugar and lemon rind, until soft.
  2. Roll out the pastry thinly; dampen the edge of a pie dish and line with the pastry.
  3. Mix the stewed apples with the marmalade and pour into the dish.
  4. Beat the egg yolks, sugar and cornflour together until thick and creamy.
  5. Bring the milk and vanilla essence to the boil and pour gradually onto the egg mixture, beating all the while.
  6. Return to the pan and bring back to the boil.
  7. Pour this custard mixture over the apples and bake for 35 minutes in a moderate oven, 200°C (400°F/Gas 6).
  8. Whip the egg whites until stiff, adding the caster sugar slowly, and pile the meringue on top of the pudding.
  9. Allow to set in a cooler oven, 150°C (300°F/Gas 2) for about 30 minutes.


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