1 1/2 pints (900 ml) fresh skimmed milk
grated rind of 1 lemon
1 tbsp (15 ml) demerara sugar
2 oz (50 g) tapioca
1/4 tsp cinnamon
1 oz (25 g) sultanas
2 eating apples, peeled, cored and sliced
1 oz (25 g) hazelnuts, chopped
grated rind of 1 lemon
1 tbsp (15 ml) demerara sugar
2 oz (50 g) tapioca
1/4 tsp cinnamon
1 oz (25 g) sultanas
2 eating apples, peeled, cored and sliced
1 oz (25 g) hazelnuts, chopped
method
1. Bring the milk, lemon rind and sugar to the boil, stirring until the sugar has dissolved. Add the tapioca and simmer for 10 minutes.
2. Remove from the heatand stir in the remaining ingredients.
3. Pour into a lightly greased ovenproof dish. Bake at Mark 3 (160°C) 325°F for 1 hour until golden.
2. Remove from the heatand stir in the remaining ingredients.
3. Pour into a lightly greased ovenproof dish. Bake at Mark 3 (160°C) 325°F for 1 hour until golden.
serving amount
serves 4
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