Disobedience

Shalet (Apple Pudding)

Serves 6

Apple pudding is the time-honoured Sabbath pudding. The name is used interchangeably with the word cholent for the Sabbath stew. In the old days, it was covered with a dough crust and left to bake overnight with the stew. In France they have kept up the tradition of apple pudding. There are several versions. I love this one for its light soufflé texture and pure, sharp flavour.

1kg (2lb) tart apples
100g (4oz) currants or raisins, black or golden
125ml (4fl oz) white wine
175g (6oz) sugar
6 eggs, separated

Peel and core the apples and cut them in half. Put them in a pan with a tight-fitting lid with the raisins and sultanas and the wine. Put the lid on and steam on very low heat for about 15 minutes, or until the apples fall apart. Mash them with a fork and stir in the sugar. Cook, with the lid off, for 1 or 2 minutes.

Add the egg yolks when the apples have cooled a little and stir well. Beat the egg whites stiff and fold them into the apple sauce. Pour into a well-oiled wide, flat baking dish and bake in a preheated 350°F/180°C/gas 4 oven for about 50 minutes, by which time the top will be browned. It is great both hot and cold.

Variations
You may add 100g (4oz) chopped walnuts.

You may falour with the zest of 1 lemon or with 1 teaspoon of cinnamon.

For a shalet with bread, pour the apple and egg mixture over 6 slices of hallah (150g/5oz), crusts removed, cut into cubes, previously soaked in water and squeezed dry in your hand.

For a Passover shalet with matzos, break 3 matzos into small pieces, moisten with water, and squeeze dry.

Sometimes the apples are chopped or cut into slices and mixed raw with the egg yolks and beaten egg whites.

For a French-style shalet, soak 150g (5oz) of crustless hallah bread in water, squeeze dry, and blend in a food processor with 4 egg yolks, 100ml (4fl oz) of rum, 125g (4½oz) of sugar, the grated rind of 1 lemon and ½ teaspoon of cinnamon. Beat the 4 egg whites stiff, fold them into the mixture, and pour into an oven dish. Mix in 1kg (2lb) of apples cut into small pieces, and bake at 350°F/180°C/gas 4 for 1½hours.