Summary

Ingredients

For the shortcrust pastry:

• 125 g butter
• 80 g suar
• 1 egg (s)
• 1 teaspoon Baking powder
• 200 g flour

For the filling:

• 9 apples, tart ones, as many as fit in the pan when standing
• 0.5 ½ cup raisins
• Rum or Calvados
• 0.5 ½ cup walnuts, chopped
• cinnamon

For the cast:

• 600 ml milk (whole milk)
• 150 g cream
• 100 ml sugar
• 1 packet vanilla sugar
• 1 ½ pack custard powder (vanilla flavor)

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Instructions

1. Soak the raisins in rum, preferably for several hours. Knead the ingredients for the shortcrust pastry and refrigerate.
2. In the meantime, preheat the oven to 200 ° C (top / bottom heat, convection: 180 ° C), peel the apples and remove the core.
3. Place the shortcrust pastry in a springform pan (26, with a 28 you may need to add a little more pudding), form an edge. Evenly distribute half of the walnuts, put the apples in, fill in the spaces with half apples or apple quarters.
4. Mix the remaining walnuts with the rum raisins. Pour into the apples or the spaces in between, dust with cinnamon.
5. Remove 100 ml of the milk to mix the pudding powder, bring the remaining milk, cream and sugar to the boil in a saucepan, stir in the mixed custard, bring to the boil, stir.
6. Pour the finished pudding evenly over the apples. Bake in the oven for about 45 minutes, until the apples are soft when pierced and the topping is golden-brown.