Apple Cream Pudding

Peel, core and cut the apples into slices.

Put the apple slices in a saucepan with apple juice, lemon juice, 4 tbsp sugar and the cinnamon stick and simmer gently for about 5 minutes.

Remove the apple compote from the heat, let cool and remove the cinnamon stick.

Whisk the vanilla pudding powder with 3 tbsp sugar and 6 tbsp milk in a bowl until smooth.

Bring the remaining milk to the boil, stir in the prepared pudding mixture and cook according to the package instructions.

Let the pudding cool, stirring frequently to prevent a skin from forming.

Whip the cream until stiff peaks form.

Give the cooled pudding another stir and fold the whipped cream in gently.

Divide the apple compote among 6 dessert bowls and spoon the cream pudding on top.

Sprinkle with cinnamon sugar and garnish with mint if desired.