Grace's Cookery Book: Puddings

Apple and Lemon Mould

• 2 lemons
• 1 pint hot thick apple puree
• 10g (half ounce) of powdered gelatine
• 2 tablespoons golden syrup
• A few lemon slices for decoration

Method:

Grate the rind of the two lemons and squeeze the pulp to extract the juice
Mix the grated rind into the hot apple puree
Blend the gelatine with the juice from the two lemons
Stir into the hot puree and mix together with the golden syrup
Spoon into a rinsed mould and allow to set
Turn out and decorate with lemon slices
Serve with cream or ice cream