Cooking apples; peeled, cored and sliced 1/4-inch thick, tossed with
2
tb
Lemon juice
Grated zest of 1 lemon
1
ts
Cinnamon
1/4
ts
Ground nutmeg
1
ts
Vanilla extract
1/2
c
All-purpose flour
1/3
c
Sugar
1
ts
Baking powder
1/8
ts
Salt
1/4
ts
Cinnamon
2
tb
Unsalted butter; chilled
1
Egg plus 1 egg yolk
1/2
c
Milk
1/2
ts
Vanilla extract
Grated zest of 1 lemon
INSTRUCTIONS
APPLE MIXTURE
BATTER
To prepare the apple mixture: Melt the butter in a saute pan over medium
heat. When the butter has melted, add the brown sugar and stir constantly
until the sugar has melted. Add the apple slices and saute until the apples
are just tender, about 5 minutes. Remove from the heat and add the lemon
zest, cinnamon, nutmeg, and vanilla. Set aside to cool.
Preheat oven to 375 degrees.
Sift together the flour, sugar, baking powder, salt, and cinnamon. Add the
butter and work it into the dry ingredients with your fingers or a pastry
blender until the mixture resembles coarse meal.
Stir together the egg, egg yolk, milk, vanilla, and lemon zest. Add the
liquid mixture to the dry ingredients and mix until just blended.
Butter a 6-cup shallow baking dish and arrange the cooled apples in the
dish. Spread the batter evenly over the apples. Bake for 20 minutes, or
until the top is lightly browned and springs back when touched. Let the
pudding cool slightly before serving.
Serving Suggestions: Serve with ice cream or whipped cream.
Yield: 6 servings
Recipe by: DEAN FEARING SHOW #HE1A09
Posted to MC-Recipe Digest V1 #786 by Sue <suechef@sover.net> on Sep 17,
1997
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