Ingredients:
3 eggs
1 teaspoon vanilla extract
4 cups milk
2/3 cup sugar
3/4 walnuts, coarsely ground
3 tablespoons cornflour
1 1/4 cups apples, peeled, cored and cut into small dice
1 1/4 cups bananas, peeled and cut into small dice
2 ounces brandy
5 1/4 ounces butter
1 lemons, zest of
2 tablespoons lemon juice
3 apples, slices cut in half
Directions:
Start will all ingredients at room temperature.
Disslove the cornflour in 1 cup of milk.
In a mixing bowl, mix the eggs, vanilla extract, and sugar until well blended.
In a small bowl, mix 1/2 cup of the ground walnuts with the brandy.
Heat the remaining milk and butter in a large saucepan over medium-low heat. Bring to a slow boil, whisking constantly.
Stir in the cornflour mixture with a whisk, stir until blended.
Add the egg mixture, stirring with the whisk until the pudding thickens.
Remove from heat.
With a wooden spoon, stir in the lemon peel, lemon juice, chopped fruit and walnut-brandy mix.
Pour into a large serving bowl.
Refrigerate 3 hours to chill and set.
Garnish with apple slices.
Servings: 6-8
Time preparation: 20 min.
Time total: 40 min.