Pudding From Frankfurt Recipe

Name: Pudding From Frankfurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg apples; Juice of one lemon; 5 tablespoons caster sugar; 2-3 teaspoons cinnamon powder; 10-12 pieces of rye bread; 2 cups cider (or apple juice); 2 tablespoons (biological) butter; 3 tablespoons raisins; 3 tablespoons of chopped almonds; VANILLA SAUCE; 400 ml full fat milk; 1 vanilla pod; 4 egg yolks; 120g icing sugar; 2 teaspoons vanilla extract

Servings: persons

1 kg apples
Juice of one lemon
5 tablespoons caster sugar
2-3 teaspoons cinnamon powder
10-12 pieces of rye bread
2 cups cider (or apple juice)
2 tablespoons (biological) butter
3 tablespoons raisins
3 tablespoons of chopped almonds
VANILLA SAUCE
400 ml full fat milk
1 vanilla pod
4 egg yolks
120g icing sugar
2 teaspoons vanilla extract

1
MAKE APPLE PUDDING: Take off skin of the apples and cut them in 4 parts. Remove the cores and cut them in nice slices. Put lemon juice over them immediately, before they turn brown.
2
Mix the sugar with the cinnamon powder and sprinkle it over the apple slices
3
Toast the bread for a few minutes and afterwards process it in the mixer to form crumbs. Remove from the mixer and put in a bowl, then pour the cider/apple juice over the crumbs and stir to combine. Pre-heat the oven to 190 degrees C
4
Lightly grease a bowl with the butter and make individual layers of the apples, raisins and almonds. Finish off with the soaked bread crumbs
5
Dot the top with some butter and bake in the oven for 45 minutes
6
VANILLA SAUCE: Put the milk in a pan, then cut the vanilla pod in half, scrape out the seeds and put the seeds and pod in the milk. Gently heat up the milk on low heat till warm
7
While the milk is warming, whisk the egg yolks with the sugar till frothy.
8
Then to temper the mixture, put a bit of the hot milk into the egg yolks, about 1/4 cup while whisking.
9
Add the tempered egg mixture to milk in the sauce pan and whisk well to combine. Continue whisking till the mixture cooks and thickens.
10
Serve with the pudding

841

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 kg apples, Juice of one lemon, 5 tablespoons caster sugar, 2-3 teaspoons cinnamon powder, and more.

Yes, Pudding From Frankfurt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pudding From Frankfurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions