Sunday, October 4, 2009


1/4 cup butter flavored shortening or butter
1/2 cup packed brown sugar
1 egg
1/3 cup maple syrup
1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 cup buttermilk
1 cup chopped apples
Hard Sauce (recipe follows)

Grease an ovenproof 6-cup mold or pudding dish. Dust the mold or dish with granulated sugar; set aside.

In a medium mixing bowl, combine the shortening or butter, brown sugar, egg, and maple syrup. Beat the mixture at low speed of an electric mixer until blended. Add the flour, baking powder, cinnamon, baking soda, ginger and buttermilk. Beat at medium speed until blended, scraping down the bowl frequently. Stir in the apples. Spoon the mixture into the mold. Cover mold tightly with a double thickness of heavy-duty aluminum foil.

Place 1-inch of water in a Dutch oven. Place the mold on a rack in the Dutch oven. Cover. Cook over high heat until the water boils. Reduce the heat and cook at a very slow boil for 2 to 2 1/2 hours or until a wooden toothpick inserted in the center of the pudding comes out clean. If you need to add more water during cooking, lift the lid and quickly add boiling water. Remove the pudding in the mold from the Dutch oven. Remove the aluminum foil from the pudding. Allow the steam to escape before attempting to remove the pudding from the mold. Serve with the Hard Sauce.

1/4 cup butter
2 tbsp apple juice
1 1/2 cups confectioners' sugar
dash of ground nutmeg

In a small mixing bowl, combine the butter and apple juice. Beat at low speed of electric mixer for 1 minute. Add the confectioners' sugar and nutmeg; beat at medium speed until smooth. Spoon into a small bowl and refrigerate at least an hour.

Yield: 1 cup

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