Apple and quince hat with bay-infused custard
by Food Urchin
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Ingredients
Store Cupboard
275g of self-raising flour
salt
50g of sultanas
100g of caster sugar
4 egg yolks
Fresh Meat
150g of suet
Beverages
100ml of water
Fruit & Vegetables
2 Bramley apples
1 quince, large
1 lemon, juiced
Spices & Dried Herbs
1 tsp ground cinnamon
1 tsp ground ginger
4 cloves
2 bay leaves, fresh
Dairy
clotted cream, to serve
butter, for greasing
450ml of whole milk