A Devonshire Omelette

Source: Devon WI Cookery Book (1958), sent in by Miss Burnham of Seaton


  • 3 lge cooking apples
  • 1/2 oz fresh butter
  • 2 tbsp castor sugar
  • 2 tbsp powdered macaroons
  • 2 eggs
  • Powdered cinnamon


  1. Peel, core and cook the apples in a pan with 3 tbsp of water and the sugar, until it is a soft pulp.
  2. Add the butter and mix thoroughly, also the powdered cinnamon, macaroons and the beaten yolks.
  3. Whisk the whites to a stiff froth and stir lightly to the other ingredients.
  4. Thickly butter a fireproof dish and pour in the mixture.
  5. Dredge the surface with castor sugar. 
  6. Place the dish in a moderate oven for about 20 minutes until it is puffed up and brown.