York county farm apple mystery pudding
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | All-purpose flour |
| 1 | cup | Tightly packed light or dark brown sugar |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| A dash mace | ||
| A dash cinnamon | ||
| 2 | Eggs | |
| 1½ | teaspoon | Vanilla |
| 1½ | cup | Pared, cored, and chopped tart apples |
| ¾ | cup | Chopped walnuts |
Directions
Makes 6 to 8 Servings
The farm kitchen is a busy place, and sometimes there's only enough time to stir up a quick dessert like this. This pudding tastes much like pie and is served similarly.
Whipped cream Cinnamon for topping Preheat oven to 350 degrees F. Butter a 9-inch pie pan. In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, mace, and cinnamon. Stir in eggs and vanilla. Blend well. Fold in the apples and walnuts. Turn mixture into the pie pan and bake 25 to 30 minutes, or until browned and crusty on top. Serve with whipped cream and sprinkle with cinnamon.
Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas