Make this pudding in a two-quart lidded metal pudding mold. Coat the mold with caramel before you add the caramelized apples and dense batter. When unmolded, the caramelized apples become a glistening topping.
1. Combine 1/2 cup granulated sugar and 1 tablespoon water in a small, heavy saucepan; set over medium heat. Cover, and cook until sugar has melted. Remove cover, and continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding mold; tip so caramel coats mold evenly. Set mold aside.
2. Place half of the apple chunks in a small saucepan, and add 2 tablespoons water, 1 1/2 tablespoons granulated sugar, cinnamon, ginger, nutmeg, and cloves. Place saucepan over low heat, and cook, covered, until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.
3. Melt 1 tablespoon butter in a small saute pan; add remaining apple chunks and remaining 1 tablespoon granulated sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the mold, distributing evenly so they reach up the sides.
4. Choose a pot large enough to hold the pudding mold with a 2-inch space all around. Place a wire rack or a folded kitchen towel in the bottom of pot; fill with enough water to reach halfway up sides of mold. Cover pot, and bring to a boil. Reduce heat to a simmer.
5. In the bowl of an electric mixer, cream together 8 tablespoons butter and brown sugar. Add the eggs and molasses; mix well. Add the reserve applesauce, and mix well.
6. In a large bowl, sift together flour, baking powder, and salt; stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.
7. Fill pudding mold with batter; clamp on lid. Place mold in a pot of simmering water. Cover pot, and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer mold to a wire rack to cool, 15 minutes.
8. When ready to serve, invert the pudding onto a serving plate. If any of the apple chunks stick to the mold, remove them, and rearrange them on the top; slice.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 765 | ||
Calories from Fat: 228 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 299.8mg | 92 % | |
Sodium 2257.8mg | 78 % | |
Potassium 540.8mg | 14 % | |
Total Carbohydrate 110.6g | 33 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 102.6g | ||
Protein 25g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 765
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