Millet, apple and orange casserole

Ingredients for 2 servings:

• 75 g millet
• 225 ml milk
• 25 ml water
• ½ packet of vanilla sugar
• 1 tbsp liquid honey
• 1 tbsp brittle
• 20 g butter
• 1 pinch of salt
• 100 ml long-life cream
• some cinnamon sugar
• 2 apples, e.g. Boskoop
• 2 oranges
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

a juicy casserole, children like it very much

Bring the millet to a boil in a saucepan with milk, water, vanilla sugar, 10g butter, and a pinch of salt. Then turn off the heat and let the millet swell for about 20 minutes. In the meantime, peel the apples, cut them into pieces or wedges, and place them in a bowl. Squeeze the oranges and add the juice and pulp to the apples. Add the honey and brittle and mix everything well. I usually leave a few apple wedges and filleted orange segments over to add to the casserole at the end. Once the millet has swelled well and the liquid has been absorbed, fold in the apple-orange mixture with all the juice and another 10g butter and mix well. Transfer the mixture to a greased casserole dish and pour the long-life cream over the entire casserole. If desired, place a few more apple slices on top and sprinkle with a little cinnamon sugar, if desired. Bake in the lower third of the oven at 190°C (375°F) for about 30 minutes until golden brown. The casserole is delicious both hot and cold. The juice and cream ensure this millet casserole doesn’t taste dry. We always sprinkle a little extra cinnamon sugar over the casserole before serving, but it also tastes great with vanilla sauce.