Ingredients

For the sauce

Features

Description

Preheat oven to 190 ° C. Soak the raisins in Calvados. Oil the 25-cm baking pan. Peel the apples peel and core and cut into small cubes. Together with 15 g of butter and sugar third I place them on a hot frying pan.

Cook, stirring occasionally. When the apples start to caramelize, add the raisins with Calvados and cook for another 5-10 minutes, until the apples soften. Put the resulting mash into the prepared pan, level. Allow to cool. Meanwhile, whisk the remaining butter and sugar.

One drive in eggs. If the mixture starts to flake, quickly pour a spoonful of flour. Then, with constant stirring, add the rest of flour and lemon zest, alternating with milk. If the mixture gets too thick, add a little more milk. As a result, the consistency of the dough should be such that it is easily detached from the spoon.

Pour the batter into the pan, where are the apples, and if you like, sprinkle with almond flakes and powdered sugar. Bake for 30-35 minutes until the pudding is not propechetsya inside and the outside is covered with golden brown. Using a knife, gently separate the dessert on the form and not taking, let it cool slightly. Cut the vanilla pod lengthwise, seeds scraped, add them to the cream and how to beat. Keep in mind, you need to eat the pudding warm, abundant watering vanilla cream.

Interview with Gordon Ramsay

Translated by site: wday.ru