When I first read the recipe I though it was a sort of pudding because you can mould it, but it actually only really err... stiffens up, when it is cooled off completely. Then you can mould it into a ramikin shape, or cup cakes, or whatever you like I also thought you can put the mixture in a muffin tine and make little puptons. I served it warm from the oven with a sprinkling of cinnamon. We had Salmon Pie that night and I thought it was a pleasant summery side dish, it would be a good accompaniment for a Pork Roast as well, but that is personal taste, it's a sweet and delicious thick apple pudding in it's own right.
A Pupton of Apples.
Pare some apples,take out the cores, and put them in a skillet ( I used one of those cast iron deep pans with a lid):to a quart-mugful heaped,put in a quarter of a pound of sugar,and two spoonfuls of water. Do them over a slow fire, keep them stirring,add a little cinnamon;when it is quite thick ,and like a marmalade, let it stand till cool. Beat up the yolks of four or five eggs, and stir in a handful of grated bread and a quarter of a pound of fresh butter; then form it in what shape you please, and bake it in a slow oven,and then turn it upside down on a plate, for a second course.
I turned it upside down too soon, and it looked like the picture below. Again, if you let it cool completely then it may be moulded into what shape you please!
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