Apple trifle

Apple trifle

By
From
The Scandinavian Cookbook
Serves
8
Photographer
Lars Ranek

This is (still) the best apple pudding I have ever had and it is served cold. Apple is the dominating flavour but the pudding has a crunchy edge from caramelised croutons.

Ingredients

Quantity Ingredient
1.5kg cooking apples, peeled, cored and cubed, such as Bramleys
175g caster sugar
1 vanilla pod
200g stale bread, diced
50g butter
200ml double cream

Method

  1. Place the apple cubes in a saucepan. Cut the vanilla pod lengthways, then scrape the seeds out with the tip of a knife and add to the apples with 100 g of the caster sugar. Bring to the boil, then reduce the heat and leave to simmer for 10 minutes. Stir the mixture to give a lumpy apple sauce then leave to cool.
  2. Toast the bread pieces in a dry frying pan, stirring frequently, until they begin to take on some colour. Add the butter and remaining sugar and continue cooking and stirring so that the tiny croutons caramelise slowly and evenly, without burning.
  3. In a serving bowl, preferably a glass one, alternate layers of apple sauce and croutons. Whip the cream until it forms soft peaks and use it to decorate the top of the dessert. Eat immediately or let it rest in the refrigerator for a couple of hours before serving.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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