Danish Apple Pudding

Directions

1. 1
   Put the breadcrumbs and demerara sugar in a heavy-based non-stick pan and cook gently for 3-4 minutes, stirring constantly, until dark golden; transfer to a bowl, stir in the hazelnuts and set aside.
2. 2
   Peel, core and slice the apples, grate the lemon rind and juice the lemon.
3. 3
   Add the apples, honey, lemon juice and rind to a pan and cook gently for 10 minutes, breaking up the apples with a wooden spoon, until they are soft and pulpy.
4. 4
   Using a wooden spoon, beat the apples into a thick puree and set aside to cool.
5. 5
   Whik the caster sugar and egg white until stiff and fold into the cooled apple puree.
6. 6
   Spoon half the apple mixture into 4 glass bowls, top with the breadcrumb mixture, and repeat the layers, finishing with a layer of breadcrumbs and nuts.
7. 7
   Serve chilled.
8. 8
   For variation: fold 150ml (5 fluid ounces) of cream and a tablespoon of brandy - or a liqueur of your choice - into the apple mixture.