Apple pudding

Preparation

1. We put the pastry in the glass and chop it lightly with a quick boost of turbo. It must be chopped up but not crumbs. We can also save this step and cut it directly with our hands. Everything will depend on the type of pastries you have and how soft or hard it is. If we have chopped it in Thermomix, we remove it from the glass and reserve.

2. We put the peeled and quartered apple in the glass. Also butter and 40 g of sugar (only 40, not the 100 that we put in the ingredients). We program 3 seconds, speed 4. We take out and reserve.

3. We put the butterfly in the glass. We introduce 3 eggs and 60 g of sugar. We program 3 minutes, speed 3 1/2.

4. We add the apple that we have chopped before, the milk and the pastries that we have also chopped (either with the Thermomix or with our hands). We program 1 minute, left turn, spoon speed. At the end of the time we finish mixing all the ingredients with the help of the spatula.

5. We put the oven rack at medium height. We put on it a source or a tray in which the container in which we are going to make the pudding will fit since we will cook it in a bain-marie. If the baking tray itself is deep, you can put the water in it, directly. We preheat the oven to 180º.

6. We prepare our mold to make the pudding (I have used one that I have for the mold bread). We put in the liquid caramel base and then we add the mixture that we have just prepared. We cover it with aluminum foil and put it in the oven. It will need to be in the oven for 45 to 50 minutes. To know if it is ready we can use a skewer stick. If we prick the pudding with it and it comes out clean, it means that it is time to remove it from the oven. We wait for it to harden before unmolding it.