Eliza Acton's Oven-baked Apple Sauce
I would not have believed apple sauce could be so much improved by following Eliza Acton's recipe from her book published in 1845.
I sometimes leave the peel on the apples but I think that is a personal choice.
This recipe is from The Delia Collection: Pork. Serves 8
To make the apple sauce, put the apples into a pudding basin or small casserole with the sugar and sprinkle a tablespoon of water over them.
Then put a lid on (I use a saucepan lid with a pudding basin) and bake in the oven for about 35 minutes, or until the apples are soft and reduced to a pulp. Next, add the butter and beat the apples with a wooden spoon until smooth, then transfer to a serving dish. Hand the sauce around separately