Here is a very-very-very simple and delightful Estonian pudding. There's a saying in Estonian - 'heal lapsel mitu nime' which translates roughly as 'a loved child has many names'. This one is either known as 'häbelik taluneiu' - a shy peasant girl, or 'taani talutüdruk' - a Danish country girl (hence the title:). It's a bit like a trifle - after all, it's layered fruit and cream and a floury element. Makes a good alternative to the Scottish cranachan-pudding, which isn't so dissimilar either.
I usually have this small trifle with lingonberry jam (check your local IKEA:) or not-too-sweet apple jam. As we had none in the house last weekend, then K. quickly made some jam from the last of last autumn's apples that my Mum had given us, and some of the frozen cranberries I had picked myself. If you're trying to recreate this pudding, then don't by the coarse whole grain rye bread for this one, but a smoother dark bread (pumpernickel is fine though).
Rye bread and cream pudding
300 ml grated sour rye bread
2 Tbsp butter
2 Tbsp sugar
400 ml whipping cream (plus a teaspoon of sugar)
300-400 ml apple or lingonberry preserve
Heat the butter on a frying pan and fry the breadcrumbs and sugar for a few minutes, until browned and crispy. Remove from the heat and cool.
Whip the cream with a teaspoon or two of sugar until soft peaks form.
Layer the cream and bread mixture and jam into dessert bowls, garnish with some breadcrumbs.
Keep in the fridge until ready to serve (can be made up to 4 hours in advance) .