Pre heat oven to 190c/375f/gas mark 5. Place the apple slices in to a heavy based pan with the vanilla pod, lemon rind and sugar, stirring occasionally until breaking down into a puree. Cool slightly.
Grease a loaf tin and set aside (grease with butter). Place the apple puree into a bowl, remove the vanilla pod and beat in the butter. Add the eggs, then finally the sifted flour. Spoon the apple mix into the tin and cover with a little foil. Half fill a roasting tray with hot water and place the loaf tin in the centre.
Bake the pudding for 45 – 50 minutes or until set. Leave to cool in the tin, then chill for min of 6 hours or overnight.
For the Calvados Caramel Sauce:
Dissolve the sugar in a heavy based pan until golden in colour. Add the apple slices and coat in the sugar. Add the calvados and flame.
To serve, slice the apple pudding and place on the plate. Scatter apple slices over one edge
Drizzle hot calvados sauce around the outsides of the slice.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 3h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 4h ago