International Cuisine

Ingredients

4 big golden smith apples (peeled, corked and divided into two vertically)

½ cup sugar

Some water

8 petite beurre biscuits

About a handful of chopped walnut-raisin-cinnamon mixture

For pudding

3 ½ cups of milk

1 cup of sugar

1 egg

3 tbsp flour

1 tbsp Vanilla powder

2 tbsp butter (which I always skip and the result is still good)

1. Put apples in a pan so that corked side touches the bottom of the pan. Distribute ½ cup of sugar over apples evenly. Pour water into the pan so that the apples are covered with water thru halfway. Cook the apples until they are smooth but still one piece.

2. Mix all the pudding ingredients except butter in another pan. Cook it over medium heat until it starts boiling and the viscosity is like pudding. Add the butter last.

3. Mix chopped walnut (about a handful), some raisins and about ½ tsp cinnamon altogether. Put about 1 tbsp of that mixture into the corked part of each apple and cover it with a biscuit, and put that side down on a dish.

4. After filling each apple with the mixture, covering it with biscuit and putting all the apples in a dish, pour the pudding over the apples so that it fills the gap between the apples. Keep it in the fridge until it is cold. Decorate it with some nuts and serve it.