Apples:
50 g Butter
1 kg Cooking apples; peeled,
- cored, sliced
50 g Granulated sugar
2 Lemons; zest of
Topping:
110 g Butter
50 g Corn flour
825 ml Milk
50 g Granulated sugar
2 Eggs; beaten
50 g Demerara sugar
1/2 ts Ground cinnamon
This traditional Georgian dish combines buttery cooked apples with a
creamy cinnamon-flecked white sauce.
For the apples, heat a large frying pan until medium hot, add the
butter and apples and cook for 6 to 7 minutes, or until the apples
have softened. Add the sugar and lemon zest, stirring well, and cook
for 2 to 3 more minutes. Transfer the apples to an ovenproof dish.
Preheat the grill to medium.
For the topping, heat a saucepan until medium-hot, add half the
butter and cook until foaming. Stir in the cornflour and cook for
1 to 2 minutes, or until thickened and smooth. Gradually add the milk
to the pan, whisking continuously, until all of the milk is
incorporated and the mixture is smooth and creamy. Cook for a
further 2 to 3 minutes, or until thickened.
Remove the pan from the heat and whisk in the granulated sugar and
beaten eggs until well combined. Spoon the mixture over the apples
in the ovenproof dish. Mix the demerara sugar and ground cinnamon
together in a bowl, then sprinkle over the top of the dish and dot
with the remaining butter. Grill for 5 to 6 minutes, or until
golden-brown and bubbling.
Spoon the pudding into shallow serving bowls and serve while hot.
