Apple Pudding with Elderberry Compote

For the apple pudding with elderberry compote, rinse the ramekins in cold water. In a baking bowl, mix 100 ml apple juice, cornstarch, eggs and sugar.

Then boil 400 ml apple juice in a pan. Pour into the egg mixture while stirring. Pour everything back into the frying pan and heat to before boiling point while stirring continuously (must not boil!).

As soon as the mixture has set, remove from heat immediately. Pour into ramekins and allow to chill. Allow to set in the refrigerator for at least three hours.

For the compote, simmer elderberries, sugar, and 2 tablespoons water over low heat for about five minutes. Dissolve cornstarch in 1 tablespoon water and stir into the compote. Cook briefly until the sauce sets. Allow to cool.

Whip the cream until stiff. Turn out the pudding from the ramekins.

Serve the apple pudding with elderberry compote with whipped cream.

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