Caramel Apple Pudding Recipe

From Dorothy McNett's Recipe Book.

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Caramel Apple Pudding

From Dorothy McNett's recipes at The wonderful addition of a bit of hot pepper flakes gives this a great finish.

3/4 cup all-purpose unbleached flour
1/2 cup sugar (raw brown sugar)
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon chipotle pepper or red pepper flakes
1/4 teaspoon sea salt
1 1/2 cups coarsely chopped apples
1/2 cup walnuts or almonds, chopped
1/2 cup milk or apple juice

3/4 cup raw brown sugar
1/4 cup extra virgin olive oil (or butter, if desired)
1 tsp. vanilla extract or vanilla paste
3/4 cup water

creme fraiche

Preheat oven to 375 degrees.
In batter bowl, whisk together the flour, sugar, baking powder, cinnamon, pepper, and salt. Blend in the apples, almonds, and milk. Spread into a buttered 1 1/2 quart casserole. In another batter bowl, combine the brown sugar, oil, vanilla and water. Microwave on high for 2 minutes, or until sugar is dissolved. Pour over batter. Bake 40-50 minutes. Serve warm with creme fraiche or ice cream, if desired.

Recipe created 1995-10-03.

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