Baked apple with vanilla pudding and currant jelly

Name: Baked apple with vanilla pudding and currant jelly
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 package Pudding powder "Vanilla flavour" (for cooking); 2 TABLESPOONS Sugar; 400 ml Milk; 1 Egg yolk (size M); 50 g Hazelnut brittle; 4 Apples (approx. 175 g each; e.g. Cox Orange); 75 g Currant Jelly

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 package Pudding powder "Vanilla flavour" (for cooking)
2 TABLESPOONS Sugar
400 ml Milk
1 Egg yolk (size M)
50 g Hazelnut brittle
4 Apples (approx. 175 g each; e.g. Cox Orange)
75 g Currant Jelly

Directions

1
Stir pudding powder, 2 tablespoons of sugar and 50 ml milk until smooth. Bring 350 ml milk to the boil, remove from the heat and stir in the mixed powder. Bring the pudding to the boil while stirring, pour into a bowl and let it cool down lukewarm while stirring occasionally. Stir in egg yolk. Fold in 30 g brittle
2
Wash apples and grate them dry. Cut a lid off the apples. Hollow out the apples with a ball cutter, so that an approx. 5 mm thick edge remains
3
Fill the apples with brittle pudding, place in an ovenproof dish and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Put the apple lids into the mould halfway through the cooking time. Arrange baked apples on plates. Sprinkle with remaining brittle and serve warm with redcurrant jelly
4
waiting time approx. 1 1/2 hours