Recipe by mollypaul
Use a good quality baking apple for the best flavor in this pudding. Just lovely served warm with cream, lightly sweetened whipped cream, or vanilla ice cream. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 6 apples, peeled and cored (use a good baking apple like Jonathan, Cameo, Cortland, or Golden Delicious)
- 6 tablespoons butter (more to taste)
- 6 teaspoons sugar (more to taste)
- raisins or nuts (optional) or jelly (optional)
- 4 eggs, separated
- 1⁄2 cup sugar
- 1⁄2 cup flour
- 1⁄4 cup water
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
Directions See How It's Made
- Grease a spring-form pan and preheat oven to 350°F.
- Arrange apples in prepared pan and fill centers with bits of butter and about a teaspoon of sugar for each apple; add nuts, raisins, or jelly if desired.
- Beat egg whites stiff, set to the side.
- Beat egg yolks until thick and lemon colored; add sugar and beat well.
- Sift flour and add to batter alternatively with water.
- Fold egg whites into batter; add salt and vanilla.
- Pour over apples and bake for an hour or until golden and apples are tender.