Make the applesauce
Peel the apples, remove the core, and cut them into pieces. Place the apple pieces in a large pot with 250 ml of water and let simmer over low heat. Cook for 15 minutes from the boiling point, then remove the lid if the sauce is still too thin so it can reduce further. Finally, blend with an immersion blender until smooth and fine.
Prepare the white pudding
Cut the white puddings in half lengthwise. Then make shallow cuts across the width (“teeth”), but do not cut all the way through so the bottom stays intact.
Cook the pudding
Melt a knob of butter in a pan and place the pudding with the cut side down. Cook until the cuts are nicely browned, then turn over and brown the other side as well.
Prepare the duchess potatoes
Heat and cook the duchess potatoes according to the package instructions, for example in an Airfryer or deep fryer, until nicely crispy.
Serve
Make a circle of applesauce on each plate. Place two crispy duchess potatoes side by side on top and set the prepared “toothed” pudding above them. Put the remaining puddings, applesauce, and potatoes on the table so everyone can serve themselves.
Tips
- Let the applesauce simmer uncovered if it’s still too watery — this will give a smooth, creamy texture.
- Cook the pudding over medium heat so it doesn’t burn but still gets nicely colored.
- Use an Airfryer for the duchess potatoes if you want an extra crispy crust without much oil.
- Make the cuts in the pudding just before cooking — this keeps them crispy and prevents them from bursting too early.
- Serve warm — the applesauce and the crispiness of the potatoes are at their best when the duchess potatoes are freshly baked.
