We had some pippin apples hanging around the fruit bowl from a previous recipe and some soletillas, so we thought of making a time-honored recipe, bread pudding. In this case with fruit and biscuits to result in this recipe for apple pudding and soletillas.
You can change the sponge cakes (also known as vanilla) for stale bread, as long as you crush the mixture a little so as not to find any unwanted lumps, other than those from the apple. If you don't like these either, all you have to do is put the entire mixture through the blender and that's it!
We heat the oven to 180º C. We caramelize a medium flan mold. We wash, peel and chop the apple. In a saucepan or frying pan, add the butter and when it is melted, add the apple and half of the sugar. We cook until the apple is lightly golden.
Separately, we beat the eggs with the sugar and milk. We add the crumbled soletillas and the apple, once done. We mix everything and pour the mixture into the flan bowl. We cover with silver paper and cook in a bain-marie in the oven for about 45 minutes or until the pudding has set.
We take the tray out of the oven and let the flan maker cool inside. We remove from the oven and refrigerate until the next day. We run a knife along the edge, unmold and serve the pudding very cool.
What to accompany apple and soletilla pudding with
The apple and soletilla pudding should be made the day before its intended consumption since it should rest overnight refrigerated. We can take it alone, as is, or accompanied by whipped cream, for example, although I recommend that you do not add anything else.
