Danish Apple Pudding Recipe

Directions:

1. Put the breadcrumbs and demerara sugar in a heavy-based non-stick pan and cook gently for 3-4 minutes, stirring constantly, until dark golden; transfer to a bowl, stir in the hazelnuts and set aside.
2. Peel, core and slice the apples, grate the lemon rind and juice the lemon.
3. Add the apples, honey, lemon juice and rind to a pan and cook gently for 10 minutes, breaking up the apples with a wooden spoon, until they are soft and pulpy.
4. Using a wooden spoon, beat the apples into a thick purée and set aside to cool.
5. Whik the caster sugar and egg white until stiff and fold into the cooled apple purée.
6. Spoon half the apple mixture into 4 glass bowls, top with the breadcrumb mixture, and repeat the layers, finishing with a layer of breadcrumbs and nuts.
7. Serve chilled.
8. For variation: fold 150ml (5 fluid ounces) of cream and a tablespoon of brandy - or a liqueur of your choice - into the apple mixture.