A while ago, I watched a segment from the BBC program The Great British Bake Off. It included Invalid Fruit Tart, an old recipe from The Royal Infirmary of Edinburgh Dietetic Department, made up of stewed apples, custard-soaked sponge, and a meringue top. I'm fascinated by the history, simplicity and lore of this tart, which was created with the health and nutrition of the infirm in mind. I'm guessing a soft dish like this is easy to eat, and also has lots of good nutrition from the fruit, eggs and dairy, which is a very good thing for folks in need of improving their health. <br /> <br />I've adapted the recipe a bit, and it's pretty tasty, despite the somewhat out of sorts name. I'm calling it a "pudding" as in the British term used to describe desserts, and also because it is a custard-soaked cake, similar in technique to bread pudding. <br /> <br />I've used a roughly 9" x 1" round sponge cake. You can find my sponge cake recipe here: https://food52.com/recipes/21700-master-of-disguise-sponge-cake The only change I would make is to butter and flour the pan, instead of using parchment. It's easier to serve the pudding without the parchment. <br />

Share: