Cobbler’s Cobbler

Schoenlapperspudding

500 grams tart apples
½ loaf white bread
2 tbsp apricot jam
3 eggs
75 grams sugar
35 grams butter
fine bread crumbs
rum sauce:
2 eggs
60 grams fine berry sugar
½ dl (one shot) rum
150 ml milk

Cut and discard the crust and dice the remainder of the bread. Peel and cut the apples. Boil the pieces in 200 ml (a cup is 240 ml) water, until a firm sauce has been formed. Stir in the diced bread and the apricot jam. Splice the eggs, add the sugar to the yolks and beat the yolks and sugar till they are foamy. Melt the butter, and beat the egg whites till firm. Fold the egg yolks, then the lightly cooled-off butter, and the egg whites through the applesauce. Grease a bread pan and sprinkle the inside with very fine bread crumbs. Pour in the mix. Cover with a lid or foil and cook au-bain-marie (in a pan with boiling water) for about 90 minutes. 

Rum sauce: Beat the eggs and sugar in a bowl while heating it au-bain-marie. Stir in the milk and the rum and keep stirring the sauce till it has thickened.