Monday, 14 November 2011

Apple Mush

Ok, so TECHNICALLY it's stewed apple, but I've been eating this since I was a baby, and it's just been given that family name, even my 19 year old brother calls it that, though I suppose he's less than pleased that I told you all that.

The original reason that my mum started making it is because, as a baby, I simply refused to eat any of the baby food that she bought from the supermarkets and when she made it, as I'm sure you'll find when you make it, I just wanted more (which was coincidentally my first word, 'more'). It can be eaten hot or cold, I like it with a bit of custard, or, if I'm feeling especially naughty, hot with a scoop (or two) of creamy vanilla ice-cream; though I'm sure that you can have it with just about anything you want.

This recipe is super easy to make and takes no time at all. Proportions will vary based on the size of apples you're using and whether you want it 'sweet sweet sweet', or if you want it to have more of a 'tang'. I personally prefer it with a bit of zing, but not the tears-running-down-my-face-oh-my-god-this-is-so-sour kind of sour. And, though I'm sure that you're all perfectly clever enough to realize this, though I apparently wasn't, the apple gets REALLY hot, so don't taste it until it has cooled down some more, and if it needs more sugar, just heat it up a bit first.

Bare Nececities:
4 Bramley apples
1/2-3/4 cups/115-170g Castor sugar

1. Peel apples.
2. Take out the core and pips and chop the apples into small-ish chunks.
3. Put the chopped apples into the saucepan with water (put the water to about half where apples are-if that makes sense) and add the sugar.
4. Mix all together and then bring to the boil (there's no need to stir this constantly, just put the lid on and leave it alone, but keep watching it!).
5. Turn off the heat once the apples are cooked and foaming slightly and leave to cool.