in Dessert Recipes

Layered pudding with rusks

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Ingredients for 4 servings:

  • 12 rusks
  • 1 jar applesauce
  • 1 liter of milk
  • 2 packets of pudding powder (vanilla)
  • Sugar or sweetener

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

First, make the pudding with a liter of milk and the pudding powder (I always use boil-proof sweetener instead of the sugar specified). Pour a layer of pudding into a shallow casserole dish. Then layer in a layer of rusk. Then add the apple sauce. Now another layer of rusk, and finally a layer of vanilla pudding. Leave to stand in the fridge for at least 2 hours, until the pudding has cooled. The rusk will then be soft and fluffy, and the pudding will be firm. It looks great in glass containers. As a variation (or if you don’t have any rusk at home), I’ve also used children’s cornflakes; it looks a bit strange, but tastes delicious once everything has soaked in.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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