I couldn’t countenance Sunday lunch without a pudding. Â I fully admit there have been times when a quickly whisked together chocolate or butterscotch sauce to pour over good ice cream has been all I could muster but puddings they were nonetheless. Â I love all manner of rib sticking, warming treats – after all Sunday lunch only comes around once a week and I will easily go days or the whole week without any other sweet, sticky number for afters. Â Golden syrup sponge, lemon (or chocolate) surprise pudding, a fruit crumble, pie or galette – anything that will be delicious and only improved by cold cream or warm custard.
Last Sunday though I had rather gone to town with a main course of braised silverside and many, many vegetables. Â So, although I had bought bramleys and had apple crumble with cream firmly, and fondly, in mind a bit of rejigging was in order.
Several years ago I was offered a pudding called Danish Peasant Girl in a Veil. Â Seriously, that was the name – I am sure because I had to ask at least four times. Â Caroline, who made it, assured me that just because I hadn’t heard of it didn’t mean it wasn’t a real dessert… Â It was layers of apple puree, crispy breadcrumbs, whipped cream and grated chocolate and extremely good it was too. Â It has sat filed in my memory until now.
I decided to combine the spirit of the Danish girl with an old nursery pudding of dark muscavado ‘melted’ on top of Greek yogurt which in turn covers some fruit. Â So here we have it. Â A lighter take or a (rather early) summer version of apple crumble with cream. Â My husband and children loved it although I think I am the biggest fan. Â Next time I am going to make more so I can also have it for breakfast.
Crunchy Apple Pudding
I have given measurements but these are flexible, if your apples weigh 1kg then great, you will have a little more puree just adjust the sugar accordingly. Â Likewise use more yogurt if you like, these are just guidelines.
750g bramley apples, cored, peeled and chopped
2 tablespoons sugar
2 tablespoons water
1 heaped tablespoon demerara sugar
Good pinch of salt
1 heaped tablespoon dark muscavado
250g Greek yogurt
Put the apples, sugar and water in a pan and cook slowly until completely broken down. Â Taste, you may need a touch more sugar depending on the sharpness of your apples. Â Leave to cool. Â Meanwhile melt the butter in a frying pan and add the breadcrumbs, sugar and a good pinch of salt. Â Mad though it might seem you need the salt to give flavour so the crumbs don’t just taste sweet. Â Fry these gently for 10 minutes, stirring occasionally until golden and crunchy then leave to cool. Â Once you have all the components you can assemble your puddings. Â Divide the apple between the glasses and top with the yogurt, sprinkle the muscavado between the four glasses and leave it for a few minutes to ‘melt’ then cover with breadcrumbs. Â You can do more layers if you like, I am not dextrous enough to do many, neatly and I only want breadcrumbs on the top so they are really crunchy. Â This makes enough for 4 glasses but is easily doubled.