Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 1 \N | Egg |
| ½ \N | Stick butter or margarine |
| 1 cup | All-purpose flour |
| 1 teaspoon | Soda |
| 1 teaspoon | Nutmeg |
| 1 teaspoon | Cinnamon |
| 5 \N | Apples; peeled and diced (canned pineapple can be substituted) |
| ½ cup | Water |
| 1 cup | Sugar |
| 2 teaspoons | Flour |
| ½ \N | Stick butter or margarine |
| 3 \N | Lemons; juice of |
LEMON SAUCE
Heat oven to 350 degrees.
Cream sugar, egg and butter together. Add flour, soda, nutmeg and cinnamon. Blend in apples. (If mixture is too stiff, add ½ cup water.) Spread dough in a greased and floured 8x10-inch baking pan or cookie sheet with 1-inch sides. Bake for 30 minutes. (Be careful not to overbake.) LEMON SAUCE: Put water, sugar, flour, butter and lemon juice in saucepan with the halves from one of the juiced lemons (to impart a bit of lemon oil). Bring to a boil. Remove lemon halves. Boil for 2 minutes while stirring.
To serve, cut pudding into squares and pour hot sauce over them. Or omit sauce and dust with confectioner's sugar.
ELIZABETH YOUNG HUCKABY, FROM
SOME NEWSPAPER ARTICLE OR
MAGAZINE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .