Danish Apple Pudding
photo by Nimz_
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 75 g fresh breadcrumbs, preferably wholemeal
- 50 g demerara sugar
- 50 g hazelnuts, toasted, chopped
- 450 g cooking apples
- 1 lemon, juice and zest of, grated
- 3 tablespoons clear honey
- 25 g caster sugar
- 1 egg white
directions
- Put the breadcrumbs and demerara sugar in a heavy-based non-stick pan and cook gently for 3-4 minutes, stirring constantly, until dark golden; transfer to a bowl, stir in the hazelnuts and set aside.
- Peel, core and slice the apples, grate the lemon rind and juice the lemon.
- Add the apples, honey, lemon juice and rind to a pan and cook gently for 10 minutes, breaking up the apples with a wooden spoon, until they are soft and pulpy.
- Using a wooden spoon, beat the apples into a thick purée and set aside to cool.
- Whik the caster sugar and egg white until stiff and fold into the cooled apple purée.
- Spoon half the apple mixture into 4 glass bowls, top with the breadcrumb mixture, and repeat the layers, finishing with a layer of breadcrumbs and nuts.
- Serve chilled.
- For variation: fold 150ml (5 fluid ounces) of cream and a tablespoon of brandy - or a liqueur of your choice - into the apple mixture.
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Reviews
-
This was a very nice and light desert. I think my lemon was too juicy because this came out very tart. I did add just a touch of cinnimon to the apple mixture. I'm not sure I got the conversions right, but it all turned out well. We shared one this afternoon for a snack. Thanks Bluemoon for another great recipe.
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!