A quickly made dessert, Tansy Apple Cream may be served cut into wedges and sprinkled with sugar and cream.
1 oz. butter eating apples, peeled, cored and sliced
2 eggs, lightly beaten
5 fl. oz. double cream
2 teaspoons chopped fresh tansy v teaspoon grated lemon rind
½ teaspoon grated nutmeg
2 tablespoons fresh white breadcrumbs
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the apple slices and fry them, stirring occasionally, for 5 to 7 minutes or until they are tender.
Meanwhile, in a medium-sized mixing bowl, using a kitchen fork, combine the eggs, cream, tansy, lemon rind, nutmeg and breadcrumbs, beating well until they are thoroughly mixed.
Preheat the grill to hot.
Pour the egg mixture into the frying-pan, reduce the heat to low and cook the mixture for 10 minutes or until it is almost firm to the touch. Do not stir the mixture. Remove the pan from the heat and place it under the grill for 3 minutes or until the egg mixture is golden brown. Remove the pan from the heat.
Cut the mixture into wedges and transfer them to individual serving dishes. Serve immediately.