Yield: 1 Servings
|5 mediums||Apples (up to 6)|
|2 cups||Brown sugar|
|1 teaspoon||Lemon juice|
|\N \N||Grated peel of 1/2 a lemon|
|2 \N||Egg yolks|
|½ cup||Cold water|
|1 cup||All-purpose flour|
|1 teaspoon||Baking powder|
|2 \N||Egg whites|
Pare, core and slice apples. Melt butter in a deep, 9" round cake pan, add brown sugar and stir until well mixed. Top with apples and sprinkle with lemon juice and peel.
Beat egg yolks and sugar until light and pale yellow. Mix water and vanilla. Stir flour with salt and baking powder and add to egg mixture alternately with vanilla mixture.
Beat egg whites until stiff, fold into batter and pour over apples. Bake at 350 degree F oven for 45 to 50 minutes. Serve hot or tepid, and it is best not to unmold the pudding.
NOTES : This pudding is more of a sponge cake over an upside down mixture.
An Alberta Mennonite sent me the recipe and said it was three generations old. Baking powder is a modern change, and the lemon peel is my addition.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 31, 1997