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Jam Pudding

A community recipe by mara2

Not tested or verified by Nigella.com

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Introduction

A nice way to use dry rolls or brioches. Good second course after goulash soup :) (If you can eat after that)

Ingredients

Serves: 8

Metric Cups

6 apples
cinnamon
150 grams butter
8 brioche (or dry rolls)
1 litre milk
300 grams icing sugar
vanilla essence
250 grams apricot jam
butter
breadcrumbs
4 medium egg yolks

6 apples
cinnamon
5⅓ ounces butter
8 brioche (or dry rolls)
1⅘ pints milk
10⅗ ounces confectioners' sugar
vanilla essence
8⅚ ounces apricot jam
butter
breadcrumbs
4 medium egg yolks

Method

Jam Pudding is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Peel the apples, remove the cores and cut in thin slices. Stew them on 50 gr butter adding cinnamon.

Cut the rolls in pieces and put in a huge bowl. Boil the milk. Stir the egg yolks, remaining butter, half of sugar and vanilla flavour and add to the milk.

Pour this mixture on the rolls so that it reaches all of them and spread half of the roll in a buttered, bread crumbed baking bowl.

Spread the apple on top and then comes another layer of rolls. Spread half of the jam on the top.

Put in a preheated oven at 180C (165C for fan) and bake for 30 min. Whisk the egg whites adding the remaining sugar and jam (be careful with sugar, you might not need so much, depending on your jam -or if you don't like it very sticky and sweet only put very little sugar, that's what I do).

Spread this on the top and put in the oven for another 15 minutes reducing the heat to 155C. Then open the door of the oven and leave there for another 10 minutes.

Peel the apples, remove the cores and cut in thin slices. Stew them on 50 gr butter adding cinnamon.

Cut the rolls in pieces and put in a huge bowl. Boil the milk. Stir the egg yolks, remaining butter, half of sugar and vanilla flavour and add to the milk.

Pour this mixture on the rolls so that it reaches all of them and spread half of the roll in a buttered, bread crumbed baking bowl.

Spread the apple on top and then comes another layer of rolls. Spread half of the jam on the top.

Spread this on the top and put in the oven for another 15 minutes reducing the heat to 155C. Then open the door of the oven and leave there for another 10 minutes.