Thursday, February 14, 2013
Apple Nut Pudding (Very Old Family Recipe)
This recipe fits in the categories "traditional family recipe" and "tried and true recipe" because it comes from my maternal great grandmother (who died when I was two years old), and I don't know when it started before that. Since Grandma was born in Denmark, it may very well have come from there. Whatever the case, this "pudding" is oh, so tasty...
Of course, these days I make it with whole wheat flour and honey (and/or raw sugar).
Apple Nut Pudding
Yield: 8" square pan (about 9 servings)
1/2 c. honey or 1 c. raw sugar (or 1/4 c. honey and 1/2 c. raw sugar)
3/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 tsp. salt
3/4 c. chopped nuts (the original recipe calls for walnuts, but as my mom is allergic to them, pecans were a good substitute when I was growing up--or omit the nuts altogether; it will still be good)
1/2 tsp. almond flavoring
1 1/2 c. diced raw apples
Beat eggs until fluffy. Add honey or raw sugar gradually, beating in each addition thoroughly.
Stir into this mixture the sifted flour, baking powder, salt, and spices. Add almond extract, nuts (if using), and diced apples. Mix well.
Pour into well greased 8-inch square pan. (Double recipe for 9 x 12 pan.)
Bake at 325 degrees for 45-50 min, or until crisp and golden. Serve with whipped cream (the real kind, not the oily stuff from the can :)).