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Normandy Apple Pudding (Pressure Cooker) Recipe

Preparation time: 20 minutes, plus chilling time

Cooking time: 6 minutes on high pressure

Ingredients:

• 50 grams butter or margarine
• 50 grams caster sugar
• 1 egg, beaten
• 225 grams plain sponge cake crumbs
• 450 grams cooking apples, peeled, cored and sliced
• 3 tablespoons brandy
• 3 tablespoons granulated sugar
• 600 ml hot wafer whipped cream, to serve

Directions:

1. Mix the butter and caster sugar, to make a cream, until light and fluffy adding the egg gradually.
2. Add in the cake crumbs.
3. Lightly grease a 1.2 liter souffle dish. Layer half of the apples on the dish.
4. Sprinkle with half of the brandy and 1 tablespoon granulated sugar.
5. Pour half of the cream mixture on top to cover it and layer with apples again, repeating the process.
6. Cover the dish with a greased foil and tie securely.
7. Place the trivet in the cooker , rim side down, and pour in hot water. Stand the covered dish.
8. Cook for 6 minutes on high pressure with the cooker closed.
9. Remove the pudding and the covering. Sprinkle with granulated sugar.
10. Let the sugar on the pudding caramelized by placing it under a hot grill.
11. Chill before serving and with whipped cream.

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