A favourite from the past is the batter pudding!
We all have those memories from our childhood that whenever you think of them you get all warm inside. For me one of them is from this dish. I remember when me and my brother had been out skiing, coming home from the slopes starving and totally exhausted. Opening the door, you could scent the beautiful batter pudding that our mother was making in the kitchen. We just loved it!
She usually made it with apple, sugar and cinnamon which is delicious. To make a twist on it I thought why not make two in one. So today I made one side with pan-fried pork belly and shallots, and the other with apples, cinnamon and sugar.
Suddenly you are serving both main and dessert all in one 😊. Perfect when you have little time on your hands and are in the mood for a rustic filling meal.
Please see recipe below.
What you need:
8 dl Milk
4 dl flour
1 pinch of Salt
70-90 g Pork belly
How to make:
1. Put the oven on 225 degrees.
2. Crack the eggs in a bowl and pour some of the milk in. Wisk it so it blends.
3. Add the flour. Continue to add flour and milk until you get a nice batter. Add salt.
4. Pan-fry the pork belly and shallots.
5. Peal and cut the apple in pieces. Put them in a bowl and add cinnamon and sugar. Make sure they are evenly covered.
6. Butter a pan and put the apples on one side and the pork belly and shallots on the other.
7. Gently pour the batter in the pan. Make sure the content doesn’t mix. Put the pan in the oven for 25-30 minutes.
Serve with lingonberries & apple compote.