Peasant girls in a mist

Peasant girls in a mist

20 mins
Cooking time
20 mins
Deidre Rooney

A Scandinavian pudding: in the summer you can make it with redcurrants (just shake them in plenty of sugar and leave them sitting for an hour – there’s no need to cook them) or poached rhubarb.

From the grocer


Quantity Ingredient
4 tablespoons soft light brown sugar, plus extra for sweetening (optional)
25g unsalted butter
100g coarse rye or pumpernickel breadcrumbs
50g soft dark brown sugar, plus extra for sprinkling (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
300ml thick cream
4 tablespoons icing sugar
1 1/2 teaspoons aquavit or vodka, or to taste
3 tablespoons toasted hazelnuts, roughly chopped

From the greengrocer

Quantity Ingredient
2 bramley apples, peeled and cored


  1. Cut the apples into chunks and put in a saucepan with the soft light brown sugar and 2 tablespoons water.
  2. Cook over a low heat, stirring from time to time and mashing a little to help break up the apples. You want the apples to be completely soft. Don’t be tempted to add more water – the apples will start releasing their own juice. Taste for sweetness, adding a little extra sugar if necessary, and transfer to a bowl to cool.
  3. Melt the butter in a frying pan and add the breadcrumbs and soft dark brown sugar. Sauté, stirring, over a medium heat until the breadcrumbs are toasted and lightly caramelised. Stir in the cinnamon and cloves and cook for another minute. Tip onto a plate and leave to cool completely.
  4. Whip the cream and add the icing sugar and aquavit or vodka.
  5. Have your components – apples, breadcrumbs and cream – ready to layer up in a glass serving bowl, or you can do single servings in glasses or flat soup bowls. Start with the apples, then breadcrumbs, then cream. Repeat until you have used up the components, ending with the hazelnuts on top. You can sprinkle a little more dark brown sugar on top too – it sinks into the cream and makes a lovely dark, toffee-ish topping.
  6. You can eat this immediately or keep it in the refrigerator, covered, until you want to serve it. Let it warm up a little at room temperature if you chill it, otherwise the cream can be too firm.
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