Jahele’s apple and pear pudding

Jahele’s apple and pear pudding

Torta Jahele

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This simple pudding is perfect for a family dinner. It can be made with apples or pears, or a combination of both. I often use wheatgerm instead of breadcrumbs which makes the pudding lighter and more healthy. In Italy, when the title of a recipe includes the name Jahele or Rachele, Sara or Rebecca, it infers that the dish is of Jewish origin.

Ingredients

Quantity Ingredient
2-3 tart apples, about 450g
2-3 firm but ripe pears, about 450g
50g sugar
1 teaspoon ground cinnamon
50g raisins
50g raw almonds, finely ground in a blender or food processor
50g breadcrumbs or wheatgerm
3 tablespoons butter
4-5 tablespoons hot water

Method

  1. Peel, core and slice the apples and pears. Arrange a layer of sliced fruit in the bottom of a baking dish. Dust with sugar and cinnamon and scatter over the raisins and almonds. Top with a thin layer of breadcrumbs and dot with butter. Repeat the layers until all the ingredients are used up, ending with breadcrumbs dotted with butter. Carefully pour in the hot water so as not to wash away the breadcrumbs, then bake in a preheated 180°C oven for 45–55 minutes or until the fruit is tender and the top is golden. Serve hot.
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