TARRAGON & THYME

Linda as requested please find the recipe that I use.  I hope you enjoy it. The Recipe I use is an old Mrs Beeton's recipe from the Everyday cookery book and it has been known by several names including Eve's Pudding (the Apple being known as the forbidden fruit as eaten by Eve).  Anyway it makes a lovely filling pudding to a meal. Ingredients 5oz of butter/margarine 3oz demerara sugar 1 level teaspoon of cinnamon (I have to leave this out as OH does not like cinnamon - I do) 1lb cooking apples (I have Bramleys but any decent cooking apple or a mixture of sweet and cooking apples can be used) 4oz sugar 1 egg Vanilla essence 8oz self-raising flour Pinch of salt Milk to mix Method Grease a 2 pint pie dish.  Melt 1 oz of the butter, demerara sugar and cinnamon in a saucepan and add the peeled, cored, slice apples and cook for about 5 minutes. Cream together the remainder of the butter and 4 oz of sugar and beat in the egg.  Add a few drops of vanil...

This comes from a magazine unfortunately I cannot remember which one, but it is very scrummy. Its one of my chop outs. Serve with vanilla ice cream. Ingredients: 100g butter 100g golden caster sugar 6 apples cored and cut into wedges 1/2 teaspoon ground cinnamon Handful of Pecans, toasted and chopped. Method Heat the butter and sugar in a pan on a medium heat. As it begins to bubble and turn golden brown add the apples and cinnamon and cook for 5 minutes turning to coat the apples in the toffee mix. Stir in the pecans and serve immediately (I serve with Vanilla ice cream) Enjoy