Apple Moyse is a feasting favourite at Little Moreton Hall
Puddings and cakes
- Serves: 2
- Preparation time: 15 minutes
- Cooking time: 1 hour and 20 minutes
2 large/ 3-4 medium cooking apples
2 egg yolks
1 tsp rosewater
1 tbsp sugar
1 tbsp butter
Ground cinnamon & ginger
A Tudor feast favourite
'Take a dozen apples and either rooste or boyle them and drawe them throwe a streyner, and the yolks of three or four egges withal, and, as ye strayne them, temper them with three or foure sponefull of damaske water yf ye wyll, than take it and season it with suger and halfe a dysche of swete butter, and boyle them upon a chaffyndysche in a platter, and caste byskettes or synamon and ginger upon them and so serve them forth.'
Taken from: 'A Proper Newe Book of Cokerye', by Margaret Parker.
The original recipe would have probably served six people. Here, it is reduced for two. You can of course double up for a party or cosy evening in with friends.
- Peel and core your apples.
- Roast them for 45 minutes to an hour in a medium oven until cooked.
- Cut off and discard any darker brown areas from your apples. This will ensure that you get a nice light coloured moyse.
- Puree your apples using a food processor, adding the egg yolks and rosewater as you mix.
- Keep mixing until you get a light consistency and all your ingredients are thoroughly blended.
- Put the mixture in a pan on a medium heat and mix in the sugar and butter to taste.
- Served with a sprinkle of cinnamon, your moyse should chase away the chill on even the coldest of days.