Apple Pudding
- Tart, juicy apples - pared, cored & cut in quarters
- Sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg, grated
- 2 Tbsps brandy
- 4 eggs, beaten light
- 2 ounces butter, melted
- Crust
Stew the apples in as little water as possible. Press them through a colander. To 1 quart of the stewed apple, add sugar to taste, cinnamon, grated nutmeg, brandy, beaten eggs and melted butter. Beat with enthusiasm all together.
Bake in a crust.
Bake in a crust.
Submitted by Apr 11, 2010
15 min 30 min 45 min
15 min 30 min 45 min