Summary

Ingredients

• 250 ml milk
• 1 tablespoon sugar
• 1 tablespoon butter
• 1 pinch (s) salt
• 35 g oatmeal, delicate as a blossom
• 1 egg (s)
• 50 g cranberries, dried
• 50 g walnuts, chopped
• 3 apples, tart ones
• Butter for the mold
• Butter flakes for topping

For the sauce:

• 10 g butter
• 1 tablespoon, leveled wheat flour type 550
• 1 tablespoon powdered sugar
• 2 teaspoons cinnamon powder
• 250 ml milk

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Instructions

1. Bring the milk, sugar, butter and salt to the boil, add the oatmeal and cook a thick porridge while stirring. Let this cool down.
2. Separate the egg and beat the egg white until stiff. Add the egg yolks to the oatmeal porridge. Peel the apples, cut out the core and cut the apples into wedges. Chop the cranberries and stir into the pulp with the apples and chopped walnuts. Fold in the beaten egg white and pour the mixture into a buttered casserole dish. Cover with flakes of butter.
3. Bake in the oven preheated to 175 ° C top / bottom heat for about 45 minutes on the middle rack.
4. For the sauce, let the butter melt in a saucepan. Add the flour and create a stoving finish. Mix powdered sugar with cinnamon and add to the baking. Pour the milk on top and cook to a smooth sauce while stirring.
5. Arrange the casserole with the sauce on preheated plates.