Prep 20 mins
Cook 40 mins
This is from the "Old Havana Cookbook". I haven't made it yet.
- 6 large apples
- 3 eggs, separated
- 177.44 ml sugar
- 29.58 ml butter
- 236.59 ml breadcrumbs
- 2.46 ml cinnamon
- 118.29 ml bacardi rum
- Peel apples and chop fine. Add everything else. Mix well until it forms a paste.
- Beat the egg whites until stiff. Add them to the apple mixture; mix again.
- Pour mixture into a greased mold. Place mold in a pan of hot water (like a 13x11 cake pan). Bake at 350 for 30 - 40 minutes or until pudding is set.
I can't say Step 1 formed what I'd call a paste. But I continued on and folded in the egg whites. This was baked for 40 minutes with aluminum foil covering the top. It was not set, so I took the foil off. I had to bake it another 60 minutes to get it to set. I like how the pudding tasted but just need to work with Step 1 to get it to a paste and the baking time. Made for
Newest Zaar Tag 2012