Friday, November 14, 2008

Apple Pudding

Decadent Housewife wanted to bake an apple pie but was running low on apples and needed them for next day lunches, so what to do? I took my Raisin Pudding recipe and did this.
Apple Pudding
  • 1 cup all-purpose flour, sifted
  • 1/3 cup white sugar
  • 2 tsps. baking powder
  • 1/4 tsp. salt
  • 2 Tbsps. butter, (lst amount)
  • 1 1/2 cups diced apple (or, use 1 cup raisins)
  • 1/2 cup milk
  • 1 cup brown sugar
  • 1 Tbsp. butter, (2nd amount)
  • 2 cups boiling water
  • nutmeg
Cut until fine, two tablespoons of butter into the sifted flour, baking powder, white sugar and salt. Set this bowl aside.
In another bowl measure the brown sugar and the second amount of butter. Set that bowl aside. Go put the tea kettle on with enough water to make two cups of boiling water.
While the kettle is heating up peel two apples.
Core, slice and dice them. I was going to use two large Gala apples, but after slicing and dicing one apple, figured a cup and a half of prepared fruit would do. So I used one large and one small Gala apple instead, still sniping some of the slices. As you can see, the apples had some sort of thing going on with the skin, which on that account, people kept leaving behind in the apple matter.
Stir the diced apple into the flour mixture.
Measure out the milk, add to the apple mixture, mix this well and spread evenly over the bottom of a greased 8 x 8 baking dish. Sprinkle with nutmeg.
The tea kettle should have boiled by now. Measure off two cups of boiling water and pour it into the bowl with the brown sugar and second amount of butter.
Whisk that until thoroughly mixed. Gently pour the hot water/brown sugar mixture over the apple batter in the cake dish.
This what it will look like. Most peculiar, yes.
Put it in the preheated oven, 375 F x 35 minutes. Rotate for even baking half way through the bake time.
Pull it out and serve from the dish. Buff and I made this late last night and the fragrance was heavenly. We kept peeking through the oven window like two little kids.
Buff dove into the pudding just by itself, while I put a dollop of plain homemade yogurt on mine. The yogurt was a nice tart counterpoint to the sweetness of the apples and freshness of the nutmeg. OH, my, GOODNESS!...she makes YOGURT TOO!?! Another time.


Molly Aley said...

You is the bomb. :)

Loblolly said...

I love apples, and after canning some last week, I still have some leftover and didn't quite want to make an apple pie.

This looks delicious! I'm going to try it this weekend.

Decadent Housewife said...

Wow!...comments already! Buff abandoned me in the kitchen making pizza all evening and I came back to mention that the very top photo shows Empire apples...more tart and better for eating fresh. Use the Gala variety if you have them.

Loblolly said...

I tried it this weekend, but I made a mistake. I inadvertantly used baking soda instead of baking powder. It tasted egg-y because of this mistake.

Looks like I'm going to have to give it another go!

Decadent Housewife said...

Me too! I tried doubling it Sunday least that's how it started out, but added too much milk, so ended up quadrupling it, much to the sorrow of all the men around here. I used two pans and baked for a little longer.

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