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Ingredients
- 5 med Apples (up to 6)
- 1/4 c. Butter
- 2 c. Brown sugar
- 1 tsp Lemon juice Grated peel of 1/2 a lemon
- 2 x Egg yolks
- 1 c. Sugar
- 1/2 c. Cool water
- 1 tsp Vanilla
- 1 c. All-purpose flour
- 1/2 tsp Salt
- 1 tsp Baking pwdr
- 2 x Egg whites
Directions
- Pare, core and slice apples. Heat butter in a deep, 9" round cake pan, add in brown sugar and stir till well mixed. Top with apples and sprinkle with lemon juice and peel.
- Beat egg yolks and sugar till light and pale yellow. Mix water and vanilla. Stir flour with salt and baking pwdr and add in to egg mix alternately with vanilla mix.
- Beat egg whites till stiff, fold into batter and pour over apples. Bake at 350 degree F oven for 45 to 50 min. Serve warm or possibly tepid, and it is best not to unmold the pudding.
- NOTES : This pudding is more of a sponge cake over an upside down mix.
- An Alberta Mennonite sent me the recipe and said it was three generations old. Baking pwdr is a modern change, and the lemon peel is my addition.
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