Ingredients
- 1½ lb apples, peeled and sliced
- 3-4 oz sugar
- 4 oz brown bread
- 3 oz butter
- 4 oz demerara sugar
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ pint whipped cream
- 2 oz plain chocolate, grated
Method
- Gently cook the apples with the sugar and very little water until soft. Mash to a purée and set aside to cool.
- Turn the bread into breadcrumbs in a liquidiser or food processor. Fry the crumbs in the butter until crisp. Cool them and mix with the demerara sugar and the spices in a bowl.
- Butter a 2 pint soufflé or glass dish. Make a layer of crumbs on the base and cover with a layer of apples. Continue until the dish is full, finishing with crumbs. Chill for 12 hours.
- Spread whipped cream over the top of the pudding and sprinkle with grated chocolate.
Notes
This is the Danish version of a popular Scandinavian pudding. The flavour is improved if it is made a day ahead. Chill for 12 hours. The finished pudding can be frozen. Defrost overnight in the refrigerator before serving.