Pudding-aux-pommes

Apple cider Pudding

For 6 people | Preparation: 30 minutes

Ingredients

  • 1 bottle of Val de Rance sweet cider
  • 5 eggs
  • 300g brioche
  • 300g brioche
  • 150g sultana raisins
  • 500g russet apples
  • 100g walnuts, almonds or hazelnuts
  • 100g orange peels
  • 1/4 liter of milk
  • some vanilla
  • some cinnamon
  • 50g butter
  • for decoration : cream or raspberry jelly

Preparation

  • Peel the apples, dry them, cut them into pieces, cook them in cider with brown sugar, raisins, cinnamon and vanilla, 1 stick of each
  • Remove the spices, add the crushed nuts and orange peels, bread cut into small pieces swollen in hot milk
  • Mix together, add 5 beaten eggs as for an omelet Butter largely a charlotte mold 18 to 20 cm diameter
  • Wrap it with brown sugar, fill it with the preparation
  • Cook the pudding, about an hour in the oven at 200 ° in a water bath
  • Turn out when it is warm
  • Serve with custard, decorate with halves apples, gilded in the pan and with raspberry jelly or cream

Message from the Cellar master:
“The stewed taste of this cake will be enhanced by a sweet cider with associated aromas. Especially by the sweet cider from Envies de… range”

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