Apple Pudding— Chilean

Ingredients

• Butter a pudding dish well
• sprinkle with sugar
• Cut stale bread into finger lengths half an inch thick
• dip each in molasses
• a thick layer of tart apples, chopped
• Spread well with butter afterwards

Method

1. 1

   Butter a pudding dish well and sprinkle with sugar.

2. 2

   Cut stale bread into finger lengths half an inch thick, and dip each in molasses, karo or thick fruit syrup and cover the bottom and sides of the dish.

3. 3

   Place a thick layer of tart apples, chopped, on the bread; dust well with sugar and bits of lemon; then add a layer of the dipped bread and repeat until the dish is full with the bread the last layer.

4. 4

   Spread well with butter afterwards; bake in a slow oven for two hours, then turn out on a platter and serve with cream.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 72. The excerpt below is the record exactly as published.

APPLE PUDDING— CHILEAN Butter a pudding dish well and sprinkle with sugar. Cut stale bread into finger lengths half an inch thick, and dip each in molasses, karo or thick fruit syrup and cover the bottom and sides of the dish. Place a thick layer of tart apples, -chopped, on the bread ; dust well with sugar and bits of lemon ; then add a layer of the dipped bread and re- peat until the dish is full with the bread the last layer. Spread well with butter afterwards

Cook this with the app: pantry check, scaling, and the assistant.