Apple and Fig Roll
Recipe first published in Home & Country in 1939.
Tried by myself, my mum and some good friends.
This was a bit of a fucking disaster, the pudding is very easy to make, no problems there. Somehow whilst mine was in the oven, the oven got turned right down accidentally. So the roll is supposed to be wrapped in tinfoil and kind of steam and then the outside caramelises. Mine spent an hour wrapped in tinfoil sweating in a ridiculously low oven, before I realised, unwrapped the still raw soggy thing and then just blasted it for half an hour on a higher heat. The recipe says to serve with custard which brings me to part two of the nightmare. I thought I’d whip up some homemade custard because how hard can it be? Scrambled egg and whisk wrist ache? What this dessert did teach me is some useful tips for saving a split custard: remove from heat, transfer to clean bowl, submerge the bowl in ice cold water (literal ice cubes please), whisk as hard as your sore arm can take it, add a little bit of cornflour dissolved in cream or milk. I’ve got to say, despite the disastrous cooking process the end result wasn’t half bad. It’s pastry with fruit and custard which is my idea of a good time, once I got over my grump.
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