Wednesday, October 08, 2008

Apple Pudding

This is for Odile who has too many apples, from the book, Great British Cooking: A Well Kept Secret by Jane Garmey. I copied it from a library book 20 years ago and it never fails to satisfy. It looks good and tastes divine.


2 eggs
1 1/2 cups sugar
1/3 cup light cream
4 oz butter
1 3/4 cup flour
1 1/2 tsp baking powder
1 tsp cinnamon
4 med sized apples

Preheat oven to 400 degrees F

Beat eggs and 1 cup of sugar. Bring cream and butter to just below boiling point over a low heat. Remove and pour onto the egg and sugar. Fold in flour, baking powder and cinnamon.

Grease a square 9" x 9" baking pan. Pour in the mixture and arrange the apples on top. Cover with the remaining sugar and bake for about 20 minutes or until firm (I always seem to end up baking it for closer to 40 minutes).

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