Serves 6
450 g (1 lb) cooking apples
Demerara sugar to taste
25 g (1oz) butter
Topping
150 ml (¼) double cream
75 g (3 oz) Demerara sugar
150 ml (¼) yoghurt
Peel, core and slice the apples, and cook them slowly in the butter.
When they are cooked, beat to a puree, and add Demerara sugar
sparingly, so as not to make it too sweet.
Divide this mixture between ramekins. Lightly whip the cream,
and combine it with the yoghurt. Spoon this over the apple puree
and smooth the tops. Chill.
Sprinkle the Demerara sugar evenly over each pudding, and glaze
quickly under a hot grill. Chill for a further 2 hours before
serving.
This is
just one of the many recipes that chalet staff use
throughout the winter. For
more great recipes click here.
