Danish Apple Pudding Recipes

DANISH APPLE PUDDING

Steps:

• Whip cream, 2 tbsp icing sugar and vanilla extract until soft peaks form (approximately 3 minutes - but it depends on the cream).
• Place butter in a skillet and melt over medium heat. Add brown sugar, bread crumbs, and cinnamon. Mix well and cook, stirring constantly, to toast the crumbs, 3-5 minutes. Let cool completely (you may need to break up some of the crumbs if they've clumped together - this is easily down in the processor). Set aside 1 tbsp of crumb mixture.
• Spread 1 cup of crumbs in a large bowl. Mix the lemon juice into the applesauce. Spread 1 cup of applesauce over crumbs. Next 1/2 of the whipped cream; then the last of the crumbs. Finally, another cup of applesauce and the balance of the whipped cream. Sprinkle with the toasted almonds and reserved bread crumbs. Chill for at least 3 hours.
• Serve spooned into sherbet glasses or sauce dishes.

DANISH APPLE PUDDING

Steps:

• 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.