Steamed apple pudding with butterscotch sauce

Ingredients for 6 servings:

• 125 g butter
• 175 g sugar, (farin)
• 200 g double cream
• 1 vanilla pod(s)
• 175 g butter
• some butter for the mold
• some breadcrumbs
• 3 large apples
• 130 g brown sugar
• 3 eggs
• 150 g flour
• 1 tsp baking powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Steamed caramelized apple pudding

For the sauce: Melt the butter and caster sugar in a pan over medium heat. As soon as the mixture begins to caramelize, reduce the heat and stir in the double cream. Halve the vanilla pod, scrape out the seeds, and add to the sauce. Cook both halves of the vanilla pod for 1 to 2 minutes. Then remove the halves and let the sauce cool. For the batter/pudding: Lightly butter a pudding dish and lightly coat with breadcrumbs. Peel, core, and slice the apples. Then lightly brown them in a pan with 25g of butter. In a mixing bowl, beat the remaining butter and sugar until fluffy. Gradually add the eggs and mix well. Then slowly stir in the flour and baking powder. Spread the apples in the bottom of the pudding dish and pour half of the sauce over them. Then pour the batter evenly into the dish. Cover the pudding dish with a lid or cover with baking paper and aluminum foil. Bring a large pot of water to a boil and simmer the pudding for 1.5 to 2 hours. Finally, turn the pudding out, pour over the remaining sauce, and serve warm.