Summary

Ingredients

• 300 g apple, peeled and pitted, weihed
• 0.5 liter ½ apple cider
• 40 g suar
• 1 cinnamon stick (s)
• 1 packet vanilla pudding powder
• 60 g walnuts
• 40 g raisins
• 40 ml brandy
• 12 shortbread (s)

For the set:

• whipped cream
• n.B walnuts

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Instructions

1. Heat the apple cider with sugar and cinnamon stick, set aside and let steep for 1 hour. Marinate the raisins in the brandy for 1 hour. Roast the walnuts in a pan without adding any fat.
2. After an hour (or the next day), remove the cinnamon stick. Peel, quarter, core and cut the apples into small cubes, simmer in the apple cider for 3 minutes, then add the mixed pudding powder and bring to the boil until the pudding is firm. Let cool for a few minutes. Remove the raisins from the brandy.
3. Now distribute some apple pudding in 6 glasses on the floor. Top with some brandy raisins and walnuts. Now turn one butter biscuit per glass in the brandy, divide a little and place on the raisins. Then again layer pudding, raisins, walnuts and soaked shortbread biscuits and top with pudding. Cover with cling film, directly on the pudding, so that there is no skin and refrigerate the glasses until serving.
4. Garnish with whipped cream and walnuts before serving.
5. Tips: If you don`t like raisins, you can leave them out. If children are eating, cook the pudding with apple juice, but then do not add sugar. Turn the shortbread biscuits in juice.
6. You can prepare the dessert a day in advance.