Editor's note: Again following on from the history of the previous pick I landed on the piece below. I hadn't heard of the Tansy herb before, and looking it up apparently its companion the Tansy beetle is only found in two locations in the UK these days. Told you I liked the learning! I'm also a big fan of misnomers - that the recipe has the herb in the name but doesn't include it! Who can say no to apples and cinnamon in a pudding.
Rib Stickers!
Tempting Tansy
Here's a brief piece of history – tansy is a perennial herb, with yellow flowers producing a bitter sweet taste. Back in the day it had many uses, from an addition to puddings to a medicinal tea. Thankfully, it is not used in desserts these days, – too much is thought to be poisonous - it's only the name that remains which sounds like a good plan!
Damson (or plum) & Apple Tansy
Serves 4
2 large Cox's apples, peeled and thinly sliced
225g damsons, halved stoned and quartered (or plums)
15g unsalted butter
40g sugar
pinch ground cloves
pinch ground cinnamon
4 eggs, separated
3 tbsp double cream or soured cream
Put the apples, damsons (or plums), butter and half the sugar into a large frying pan.
Cook over a gentle heat until the fruit is softened, stirring continuously. Stir in the cloves and the cinnamon, remove from heat.
Beat the egg yolks with the cream and stir into the fruit. Whisk the egg whites until stiff, then carefully fold in.
Cook over a low heat until the mixture is set. Sprinkle the top with the remaining sugar then brown under a hot grill. Serve immediately, straight from the pan with clotted cream. You could even serve it with home-made vanilla ice cream – or both!
This is another candidate for the “straight from the pan” pud and not a tansy in sight.
Minimum effort – maximum yum!
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