Summary

Ingredients

• 220 g inerbread / stomach bread
• 100 g biscuit (s), (e.. shortbread biscuits)
• 600 g apples
• 110 ml water
• 290 g puddin, (finished chocolate puddin)
• cinnamon
• sweetener

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Instructions

1. Line a baking dish with the shortbread biscuits.
2. Wash and core the apples, then grate them or cut into small cubes as you prefer.
3. Pour 110 ml water into a saucepan, add cinnamon, and bring to a boil over medium heat.
4. Add the apples and reduce heat to low. Simmer for 10 minutes, stirring constantly to prevent burning.
5. Remove from heat and let cool for 5 minutes.
6. Stir in the chocolate pudding and sweetener to taste (add only as needed based on the apples' sweetness).
7. Pour 1/3 of the apple pudding mixture over the biscuit layer.
8. Crumble the stomach bread and spread evenly over the pudding layer, pressing down lightly.
9. Pour the remaining apple pudding mixture over the stomach bread and smooth the top.
10. Cover and refrigerate overnight (at least 8 hours).