English Lindisfarne Mead and Apple Cream Pudding
Indulge in the timeless elegance of this English Lindisfarne Mead and Apple Cream Pudding, a luxurious dessert that balances the warmth of spiced apples with the velvety richness of a mead-infused cream. Combining the subtle floral and honeyed notes of traditional Lindisfarne Mead with caramelized Granny Smith apples, this layered treat is a symphony of flavor and texture. A crunchy base of crushed digestive biscuits provides the perfect foundation, while the airy whipped cream and custard topping melts in your mouth. Ideal for special occasions or as a centerpiece for a cozy British-inspired dinner, this no-bake pudding is chilled to perfection, allowing the flavors to harmonize beautifully. With its unique pairing of historic mead and modern decadence, this dessert is as impressive as it is irresistible.
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Recipe Information
Ingredients
- 200 ml Lindisfarne Mead
- 3 large Granny Smith apples
- 100 g Granulated sugar
- 30 g Unsalted butter
- 0.5 tsp Ground cinnamon
- 250 ml Heavy cream
- 30 g Powdered sugar
- 1 tsp Vanilla extract
- 2 large Egg yolks
- 1 tbsp Cornstarch
- 100 g Digestive biscuits (crushed)
Instructions
Peel and core the Granny Smith apples, then slice them thinly.
In a medium saucepan, melt the butter over medium heat. Add the apple slices and cook until softened, about 5-7 minutes.
Sprinkle the granulated sugar and ground cinnamon over the apples. Stir and continue to cook for another 2 minutes until the apples are caramelized. Remove from heat and set aside to cool.
In another saucepan, gently heat the Lindisfarne Mead over low heat until warm, but not boiling.
In a mixing bowl, whisk the egg yolks with the cornstarch and a small splash of the warm Mead to temper the eggs.
Slowly pour the tempered egg mixture into the saucepan with the Mead, whisking constantly. Cook over low heat until the mixture thickens slightly, forming a custard. Remove from heat and let it cool completely.
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until it forms soft peaks.
Fold the cooled Mead custard into the whipped cream gently until fully incorporated.
To assemble the pudding, divide the crushed digestive biscuits evenly among 4 serving glasses to form the base layer.
Add a layer of the caramelized apples on top of the crushed biscuits in each glass.
Spoon the Mead and cream mixture over the apple layer, filling the glasses to the top.
Chill the assembled puddings in the refrigerator for 1-2 hours before serving to allow the flavors to meld.
Serve chilled, optionally garnished with a dusting of cinnamon or a drizzle of additional Lindisfarne Mead.
Nutrition Facts
Calories |
2831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 341.9 g | 124% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 249.6 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
