John Myers
Contents
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Ingredients
- 20 g Almonds in pens
- 3 tbsp Sultanas
- Rum
- 100 g Butter
- 1 tbsp Sugar
- 1 pinch Salt
- 35 g Marzipan raw mass
- 3 tbsp Cold water
- 200 g Flour
- 400 ml Milk
- 1 packet Vanilla sugar
- 70 g Milka white chocolate
- 1 tbsp Orange liqueur
- 100 ml Milk
- 4 Tablespoon (level) Food starch
- 0,5 Lemon fresh
- 3 Apple Elstar fresh
- 1 tbsp Sugar
- 1 tbsp Rum
- 75 g Butter
- 2 tbsp Sugar
- 0,5 tsp Ground cinnamon
- 50 g Marzipan raw mass
- 100 g Flour
- Powdered sugar
Instructions
- Toast the almonds in a pan without fat. Pour rum over the sultanas. Cover and leave to stand.
- Coarsely grate the marzipan. Knead a smooth dough from marzipan, butter, sugar, salt, water and flour. Wrap in cling film and put in the refrigerator for 30 minutes.
- Heat the milk (400 ml) with vanilla sugar. Take off the stove. Break the chocolate into pieces and melt in the hot milk. Stir in the orange liqueur.
- Stir the cornstarch in the milk (100 ml) until smooth. Bring the chocolate milk to a boil. Stir the cornstarch into the milk. Bring to the boil briefly while stirring. Take off the stove. Fold in the roasted almonds. Allow to cool slightly.
- Drain the sultanas, collect the rum. Squeeze the lemon. Quarter and peel the apples, remove the core and grate coarsely. Mix immediately with the lemon juice.
- Add the sugar, sultanas and 1 tablespoon of rum. Mix everything together.
- Coarsely grate the marzipan. Knead into crumble with butter, sugar, cinnamon and flour.
- Grease a tart pan (approx. 24 cm in diameter). Take the batter out of the refrigerator. Roll out between two layers of cling film. Place in the mold and pull up one edge.
- Spread the pudding on the floor ... not the whole amount ... the rest is for the baker 😉 Spread the apples on top. Finally distribute the sprinkles on top.
- Bake in the oven at 180 degrees for about 25 to 30 minutes. Remove from oven and allow to cool. Sprinkle with powdered sugar.
Nutrition
Serving: 100gCalories: 285kcalCarbohydrates: 34gProtein: 4.7gFat: 13.5g
