Thursday, 21 January 2010

Another Apple Pudding

We managed to slog through peeling, coring and slicing about three-quarters of a bushel of apples to be dried, before we flagged. That leaves us with a quarter of a bushel of somewhat tired apples, as we left them sitting out in a warm room for that period. This was a good way to dispose of some of the remains.

It's a lot like that old classic, Apple Batter Pudding, but it's a bit sweeter and more refined. Slightly more work too, with the beating and folding of egg whites, although it doesn't really take long to put together. Ideally, you will end up with a bit of syrupy sauce around the apples, but it will depend a bit on how juicy your apples are. As always, it's best to use a mix of varieties if you can, although one will do. We just used rather soft Mutsus.

6 servings
1 hour - 30 minutes prep time

Apple Pudding
Prepare the Apples:
2 tablespoons butter
1/4 cup Sucanat, or dark brown sugar
8 cups sliced, peeled apples (6 medium, or 4-5 large)
2 teaspoons ground cinnamon

Preheat the oven to 350°F. Put a shallow roasting pan (I used my small lasagne pan, 8" x 10") in the oven with the butter to warm as you peel the apples.

When the apples are peeled, take out the pan and sprinkle the Sucanat evenly over the bottom of the pan. Slice the apples into the pan, and spread them out evenly. Sprinkle them with the cinnamon. Return the pan to the oven for 15 to 20 minutes, while you prepare the batter.

Prepare the Batter:
1/4 cup unsalted butter
2/3 cup sugar
1 teaspoon almond or vanilla extract
3 extra-large eggs
2/3 cup soft whole wheat flour
1/2 cup milk
1/2 teaspoon baking powder
1/4 teaspoon salt


Cream the butter and sugar until light, and blend in the extract. Separate the eggs, putting the whites in their own mixing bowl and adding the yolks to the butter and sugar.

Beat the egg whites with an electric mixer until stiff.

Beat the egg yolks into the butter and sugar mixture, and continue beating until the mixture is very light and pale, about 2 minutes. Beat in the milk, starting with just a tablespoon or so at a time, until the mixture is fairly liquid, at which point it can all be added, and beaten until smooth.

Gently stir the baking powder and salt into the flour. Fold half gently into the batter, with a spatula. Fold in about a third of the egg whites. Fold in the remaining flour, then the remaining egg whites.

Take the apples from the oven (assuming they have been in there for 15 to 20 minutes) and gently spread the batter evenly over them. Return the pan to the oven, and bake for 30 minutes, until browned and just firm. Serve warm.



Last year at this time I made Potato Pancakes.

1 comment:

Joanne said...

Wow. THat is a LOT of apples to core and peel. I'm impressed.

But it's all in the name of a delicious pudding though right? So definitely worth it.