Peasant Girls in the Mist - Scandinavian Apple and Cream Pudding

French Tart's Note:

This very old-fashioned, traditional Scandinavian recipe, which is claimed by both Denmark and Norway! Wherever it came from originally, it does not alter the fact that this is a delicious apple, nut and cream layered dessert, which looks very pretty, served in individual glasses. If you can get hold of rye bread to make your breadcrumbs, it will be all the more authentic.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 large cooking apples , peeled and cut into chunks
• 3 tablespoons caster sugar
• 1 ½ ounces unsalted butter
• 3 ounces rye breadcrumbs or 3 ounces brown breadcrumbs
• 2 ounces soft brown sugar
• ½ teaspoon ground cinnamon
• ½ pint whipping cream or ½ pint creme fraiche
• 4 tablespoons icing sugar
• 2 teaspoons lemon juice
• 2 tablespoons toasted hazelnuts , very finely chopped

Directions:

1. Put the cubed and peeled apple chunks into a large saucepan with the caster sugar and 2 to 3 tablespoons water.
2. Cook them over a gentle heat until they are completely tender - stirring them every so often to mash them down.
3. Put them into a bowl to cool.
4. Melt the butter in a frying pan and add the breadcrumbs and brown sugar.
5. Saute, stirring constantly over a medium heat until the breadcrumbs are golden brown.
6. Add the cinnamon and stir well.
7. Remove from the heat and allow to cool.
8. Whip the cream and add the icing sugar & lemon juice.(Or add the icing sugar & lemon juice to the creme fraiche.).
9. Take a large glass bowl or 4 individual glass bowls and layer the stewed apples, breadcrumbs and cream - ending with a layer of cream.
10. Scatter with the chopped hazelnuts and serve.

Reviews

[Darkhunter]

Pretty good dessert you have going here, FT! I don't know quite how I had so much breadcrumbs, but they tasted good, too! Thnx for posting, hon. Made for KcK's Forum.

[Scoutie]

With a wonderful name like that, I just had to try this and I am so glad I did! I used the rye breadcrumbs and the freme fraiche. Great taste, not too sweet, which is perfect for me. Thanks for posting. Made for ZWT 6.

[Judikins]

My dear Norweign friend made this for a dinner party this past weekend. (She did not use Rye breadcrumbs but regular.) It was light, not too sweet and looked lovely. The flavor was beautifully mild as well. I will make it the next time I entertain. Thanks for posting!