Apple sponge pudding
Aeblekage
- 4 SLICES DARK RYE BREAD, crumbled
- 125 GRAM SUGAR
- 50 GRAM BUTTER
- 1 CUP CREAM, whipped
- 2 APPLES, peeled and cut
- 100 GRAM BLUEBERRIES
Cook the apples with 25 gram butter, 125 gram sugar and 2 tablespoons water for 15 minutes. Put them on the bottom of a greased pudding mold. Put the remaining ingredients together and beat for 5 minutes, using an electric mixer. Pour the batter on top of the apples. Cover with buttered foil. Put the mold in a large pan full of water, bring to the boil, turn the heat low and put the lid on. Steam for 1 hour and 15 minutes. Add water if necessary. Turn the pudding on a plate.
Stir fry the rye bread with the butter and half of the sugar for 5 minutes. Allow the mixture to cool down. Cook the apples with the remaining sugar and 2 tablespoons of water for 15 minutes and puree them. Put half of the rye bread in a dish, put the apple puree on the rye bread and the berries on top of the apple puree. Top off with the remaining rye bread and finish with a layer of whipped cream.
On Grundlovsdag (Constitution day) in Denmark one celebrates that on the 5th of June 1849 the constitution was introduced. The Danish are only half happy with it, it seems, as they declared half a public holiday, only starting from 12.00 noon. Click on culinary calendar for more links between cooking and celebration.
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