Not your American type pudding
This is not your American milk-based pudding but a British style baked dessert. It is a dense and moist cake-like pudding loaded with fruit and served under a luscious sweet cream sauce. When I was a teen and living in Van Nuys, California mom used to get persimmons from my friend Colleen Lewis’ mom. They had a persimmon tree in their yard and were always sharing. Mom used to make Persimmon Pudding much the same as this recipe, creating a dense, moist dessert. Good pudding memories.
This version with apples, cinnamon and nutmeg has familiar flavors and is comfort food. It isn’t layered and fancy or decorative but it is surprisingly good. You just don’t think something that looks this unassuming is going to be gourmet. Since it is easy to make, you can throw it into the oven the night before you have guests and serve it the next day with fresh warm sauce that takes a mere 5 minutes to prepare.
Recipe: Apple Pudding with Sweet Cream Sauce
Prep Time: 10 Minutes | Cook Time: 50 Minutes | Yield: 12 Servings | Level: Easy
- 2 cups flour
- 2 tsp baking powder
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- 1 tsp nutmeg
- 1 tsp salt
- 1 cup shortening
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 4 cups ground or shredded apple, skin on
- 1/2 cup chopped walnuts
Sweet Cream Sauce
- 1 stick butter
- 1 cup sugar
- ½ cup heavy cream
- ½ tsp vanilla
1 Preheat oven to 350 degrees.
2 In a small bowl combine flour, baking powder, cinnamon, nutmeg, salt. Set aside.
3 With a stand or hand mixer, cream shortening, 1 cup sugar and brown sugar. Add eggs one at a time stirring to combine after each. Stir in vanilla and apples.
4 Add flour mixture and combine. Mix in nuts.
5 Bake in greased 9 x 13 pan at 350 degrees for 45 minutes.
Sweet Cream Sauce
6 In the meantime, melt the butter in a small saucepan. Add the 1 cup sugar and cream. Simmer until sugar is dissolved. Let stand for 5 minutes then mix in vanilla. Pour over the whole apple pudding while the sauce is still warm or cut into servings, plate and generously drizzle over each.
Apple Quantity – Takes about 6 small or 4-5 medium apples for 4 cups grated apple.
Apple Prep – Process in a food processor (don’t puree) or grind in a blender. A faster option is to grate the apples on the large side of a box grater. In the same time it takes to cut, core and chunk the apples, grate the apple away from the core using the core as a handle. Washing the grater is faster than a processor.
Apple Variety – This recipe is made with Jazz apples which are a very crispy, sweetly tart variety. A new (2004) cultivation cross between Gala and Braeburn, it was developed in New Zealand but now grown in Washington State. You can also use Gala, Braeburn, Fuji or Macintosh. Even a sweeter variety would work like Red or Yellow Delicious but steer away from Granny Smith or other tart apples.
- Exchange cream for Half & Half or canned milk.
- Exchange brown sugar for 1 cup of white sugar and 2-3 tablespoons of molasses.
- Exchange walnuts for pecans.
Inspiration – Jo Ann Seely
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 16, 2012