Speaking of apple sauce …

… reminds me of the recipe that I'd used previously when wanting a foolproof sauce.

There's a book by Elizabeth David – An Omelette and a Glass of Wine (if you don't have it in your collection you might want to consider a purchase). This book is a collection of various articles, one of which is called “Big Bad Bramleys” and refers to Eliza Acton and her recipe for apple purée – here comes another book recommendation - Eliza Acton – Modern Cookery for private families – to give perspective Ms. Acton's book was first published in 1845!

Here's that recipe, with modern oven temperatures of course.

Eliza Acton's apple sauce

Pre-heat oven to 160fan/180c/Gas 4.

Grease a glass dish with butter.

This sauce is so easy – the only emphasis is on the preparation of the apples. All the peel and core must be removed. There are no amounts here, you can cook as much sauce, or purée if you prefer, as you desire – it freezes well.

Peel, core and slice your apple – if you can slice them a similar size, so much the better, they will cook more evenly.

Place your apples in your dish and cover with a lid or foil – NO WATER, SUGAR OR ANYTHING ELSE.

Bake for 20/30 minutes. Check after 20. The apples should be soft. Here's the satisfying bit – whisk the apples until they begin to break up, sprinkle with caster sugar plus a generous knob of unsalted butter, whisk again – enjoy.

This would appear to be almost identical to the previous recipe – the only difference being the inclusion of 2 tbsp of water and made on the hob instead of in the oven. Having made both versions the hob method is quicker - the quality of the sauce is great using either.

Another post script – if you subscribe to the “chicken soup” cure for all ills, then this is the sweet alternative!