Danish Apple Pudding - cooking recipe

Ingredients

75 g fresh breadcrumbs, preferably wholemeal
50 g demerara sugar
50 g hazelnuts, toasted, chopped
450 g cooking apples
1 lemon, juice and zest of, grated
3 tablespoons clear honey
25 g caster sugar
1 egg white

Preparation

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.
Peel, core and slice the apples, grate the lemon rind and juice the lemon.
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.
Using a wooden spoon, beat the apples into a thick puree and set aside to cool.
Whik the caster sugar and egg white until stiff and fold into the cooled apple puree.
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.
Serve chilled.
For variation: fold 150ml (5 fluid ounces) of cream and a tablespoon of brandy - or a liqueur of your choice - into the apple mixture.