A recipe from my Dutch friend Engeline who I'll help open a food52 account so she can get full credit for her recipes! —Kitchen Butterfly
1 large dish
1 kg apples
Juice of one lemon
5 tablespoons caster sugar
2-3 teaspoons cinnamon powder
10-12 pieces of rye bread
2 cups cider (or apple juice)
2 tablespoons (biological) butter
3 tablespoons raisins
3 tablespoons of chopped almonds
400 ml full fat milk
1 vanilla pod
4 egg yolks
120g icing sugar
2 teaspoons vanilla extract
In This Recipe
MAKE APPLE PUDDING: Take off skin of the apples and cut them in 4 parts. Remove the cores and cut them in nice slices. Put lemon juice over them immediately, before they turn brown.
Mix the sugar with the cinnamon powder and sprinkle it over the apple slices
Toast the bread for a few minutes and afterwards process it in the mixer to form crumbs. Remove from the mixer and put in a bowl, then pour the cider/apple juice over the crumbs and stir to combine. Pre-heat the oven to 190 degrees C
Lightly grease a bowl with the butter and make individual layers of the apples, raisins and almonds. Finish off with the soaked bread crumbs
Dot the top with some butter and bake in the oven for 45 minutes
VANILLA SAUCE: Put the milk in a pan, then cut the vanilla pod in half, scrape out the seeds and put the seeds and pod in the milk. Gently heat up the milk on low heat till warm
While the milk is warming, whisk the egg yolks with the sugar till frothy.
Then to temper the mixture, put a bit of the hot milk into the egg yolks, about 1/4 cup while whisking.
Add the tempered egg mixture to milk in the sauce pan and whisk well to combine. Continue whisking till the mixture cooks and thickens.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!