Number of servings: 4-6
1 kg of sweet and sour apples
6-8 tbsp liquid honey
250 g of dried rye bread (Borodino or Riga is best suited)
100 ml of sunflower oil
ground cinnamon, cardamom to taste
natural yoghurt for serving
1.Scrub the apples and seeds, cut into 1 cm cubes, fold into a saucepan, add 100 ml of water, half the honey and simmer on low heat, stirring until they turn into almost jam.
2.Grate the bread and dry it in a dry frying pan to make ruddy crackers, 5 minutes. Add 180 ml of oil, the remaining honey and spices, knead thoroughly. Cook the mass for another 3-4 minutes, remove from the heat and cool.
3.Put in the baking dish half of the grain mass, smooth. Then lay out the apples. Top – the remaining bread. Smooth and drizzle the surface of the pudding with the remaining butter.
4.Bake in an oven preheated to 180 ° C for 25-30 minutes. If the surface browns too quickly, cover it with foil, and in 5-7 minutes. remove the foil before removing the pudding from the oven. Serve warm or cold pudding with yogurt.