Flemish farmer's dish – not too sweet and post-Christmas

Ingredients for 6 servings:

• 120 g rusks
• 150 g gingerbread or gingerbread with chocolate or icing
• 8 cookies or more
• 250 ml cream
• 750 ml water
• 50 g cherries, dried raisins or cherries
• some water
• 50 g almond(s), chopped
• 1 tbsp spelt flour, ground almonds or hazelnuts, optional
• 3 tbsp mineral water
• 1 egg(s), optional
• Cinnamon
• some butter
• Apple, (slices) as desired

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Use rusks, pastries and pepper or gingerbread

Tip: Can be prepared the next day, as a casserole or cooked pudding, if time permits. The cream/water mixture should be one liter, but the composition is variable. 1 liter of milk can also be used. (If preparing without an oven, less liquid may be required; see description). Pour the cream/water mixture over rusks, cookies, peppercorn or gingerbread and let stand. This is best done in a saucepan. Soak the cherries separately in a little water. Boil the pastry mix: Heat the swollen pastry mix with the remaining liquid, stirring frequently with a wooden spoon – otherwise it will burn easily. Add the raisins and almonds and bring to a boil. Mix the spelt flour with a little mineral water and use it to thicken the dessert, if desired. Ground almonds/hazelnuts are also good for thickening. It should have a smooth, thick mass. Let it cool slightly and finally, if desired, add the beaten egg. Season with cinnamon. If you don’t want a casserole or don’t have an oven, you can also serve the dessert as a cooked pudding, but then reduce the amount of liquid. For the casserole, preheat oven to 200-220 degrees Celsius. Pour the mixture into a buttered casserole dish, top with apple slices if desired, and bake for about 30 minutes. Baking time can vary greatly, as the consistency of the mixture and, above all, the liquid content vary greatly. Please cover the baked goods with baking paper. Once the casserole has a nice brown color, it’s a delicious dessert. Very fine both hot and cold and not too sweet. Delicious with a little runny cream. It also goes well with fruit or vanilla sauce, apple compote, or even liqueurs such as Baileys or eggnog, depending on the type of pastry and the flavor of the gingerbread.