Yield: 1 Servings
|2 tablespoons||Brown sugar|
|½ teaspoon||Ground ginger|
|¾ teaspoon||Ground nutmeg|
|2 \N||Granny Smith apples, peeled, cored, diced|
|3 \N||Eggs, beaten|
|¾ cup||Chopped walnuts|
|1 tablespoon||Brown sugar|
Source: Curtis & Schwartz Restaurant, Main St, Northampton, Massachusetts Preheat oven to 350 degrees and butter 6 8-ounce ramekins. In a medium saucepan, combine the kasha, sugar, milk, cinnamon, ginger, nutmeg and salt. SLowly bring to a boil and let simmer for 1 to 2 minutes. Remove from heat, stir in raisins and apples, then the butter. Whisk in the eggs slowly. Ladle the mixture into the ramekins.
Toss the walnuts, brown sugar and cinnamon together and sprinkle a little on each pudding. Stand the ramekins in a large pan such as a roasting pan.
Add enough water to come halfway up the sides of the ramekins and bake until firm, about 25 to 30 minutes.
From: Marjorie Peskin (mpeskin@...) Posted to JEWISH-FOOD digest V96 #52 Date: Mon, 14 Oct 1996 21:14:35 -0400 (EDT) From: "Maxine L. Wolfson" <MLW@...>