Author Notes
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
Ingredients
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1 kg apples
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Juice of one lemon
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5 tablespoons caster sugar
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2-3 teaspoons cinnamon powder
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10-12 pieces of rye bread
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2 cups cider (or apple juice)
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2 tablespoons (biological) butter
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3 tablespoons raisins
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3 tablespoons of chopped almonds
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VANILLA SAUCE
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400 ml full fat milk
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1 vanilla pod
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4 egg yolks
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120g icing sugar
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2 teaspoons vanilla extract
Directions
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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.
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Mix the sugar with the cinnamon powder and sprinkle it over the apple slices
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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
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Lightly grease a bowl with the butter and make individual layers of the apples, raisins and almonds. Finish off with the soaked bread crumbs
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Dot the top with some butter and bake in the oven for 45 minutes
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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
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While the milk is warming, whisk the egg yolks with the sugar till frothy.
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Then to temper the mixture, put a bit of the hot milk into the egg yolks, about 1/4 cup while whisking.
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Add the tempered egg mixture to milk in the sauce pan and whisk well to combine. Continue whisking till the mixture cooks and thickens.
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Serve with the pudding
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