Apfelbettelmann

An apple pudding which comes from the south of Germany, Apfelbettelman (AHP-fehl-bet-tel-mun) is very easy to make.

3 oz. raisins

3 fl. oz. orange juice grated rind of

1 small lemon

2 oz. butter, softened

8 oz. breadcrumbs, made from pumpernickel bread

6 oz. brown sugar

4 oz. almonds, chopped

1 teaspoon ground mixed spice

4 tablespoons melted butter

½ lb. cooking apples

Soak the raisins in a mixing bowl with the orange juice and lemon rind for at least 30 minutes.

Preheat the oven to moderate 350CF (Gas Mark 4, 180°C). Grease a 3-pint ovenproof dish with 1 tablespoon butter.

Add the breadcrumbs, sugar, almonds, mixed spice and melted butter to the raisins.

Peel, core and thinly slice the apples. Put one-third of the breadcrumb mixture into the dish and place half the apple slices on top. Add another third of the breadcrumbs and then the remaining apples. Finish with the remaining bread-crumbs.

Dot with the rest of the softened butter and bake for 35 minutes.

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