‘I often think of apple and ginger fool, and plum pie and medlar trifle’. One of Richard Llewellyn’s memories recalled in ‘How Green Was My Valley’-—-a simple enough dessert lifted out of the ordinary by spicing with ginger. Powdered ginger can be used, but the syrup from stem ginger is better.
Apple and Ginger Fool (Hwfen Afal a Sinsir)Course: Recipe
1½ lbs | 675g Bramley cooking apples
8 ozs | 225g caster sugar (less if ginger syrup is used)
½ pint | 10 fl. ozs | 275 mls. double cream
ginger to taste
- Peel the apples and stew in a minimum amount of water, sweetening and spicing the hot pulp. When quite cold, fold in the cream.
- Serve with thin ginger biscuits.
This recipe appears in A Book of Welsh Country Pudding and Pies by Bobby Freeman which is published by Y Lolfa [ISBN 0862431409].