• 2 apples
• 500ml milk (I used low fat)
• 375g sweetened condensed milk
• 1 teaspoon vanilla essence
• 4 teaspoon sugar
• 13g agar (a bit more than 1 ¼ cup when crumbled)
• 1 ½ cup hot water
• For topping
• ½ cup unsalted cashew nuts, chopped
• 3 tablespoon sugar
• 1 ½ tablespoon butter

Place agar in a pan with the hot water and bring to boil over medium-high heat.

Turn down heat and leave to simmer until melted. This will take around 10-15 minutes.

Meanwhile, bring milk to boil in another pan, and then stir in the condensed milk, sugar and vanilla essence.

Now peel, core and grate the apples and add this to the milk mixture. Cook for 4 minutes.

Remove the melted agar from heat, allow to cool for 5 minutes, and strain the liquid into the warm apple-milk mixture.

To prevent mixture from curdling, stir well to combine and immediately remove from heat.

Transfer to a jug and pour into the cake mould or divide between small ramekins. Cover with cling film and chill for at least 4 hours until set.

To make the topping: In a small heavy-based saucepan, melt butter over low heat.

Tip in the cashews and gently toss and roast for 2 minutes.

Add sugar and gently heat until the sugar has melted.

Take care not to burn the sugar-cashew mixture. Remove pan from heat when the sugar turns pale golden.

Note that the mixture will continue cooking and turn a shade darker after removing from heat.

Spread onto a piece of parchment paper or a lightly greased baking sheet to cool. Break apart.

When ready to serve, unmold the pudding and flip onto a plate. Sprinkle liberally with the caramelized cashew and enjoy!

by Pak101.com (few years ago!) / 1017 views