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Apple Pudding
1/4 cup (1/2 stick) butter or margarine
1 cup sugar
2 large eggs, well beaten
1 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon |
1/2 teaspoon ground cardamom
1/2 teaspoon salt
2 1/2 cups peeled and grated Jonagold
or Golden Delicious apples
1/2 cup dried currants or raisins
1/2 cup chopped pecans |
Grease a 1 1/2 quart pudding mold. In large bowl with
electric mixer, beat butter and sugar until light and fluffy. Beat in eggs
and lemon zest. Combine flour, baking soda, cinnamon, cardamom, and salt
and add to butter mixture. Stir in apples, currants, and pecans.
Spread mixture in greased mold. Cover tightly. Place
mold in large pot; add boiling water to reach halfway up sides of mold.
Cover and bring to a boil. Reduce heat and simmer gently for 2 hours.
Remove pudding from pot and let cool 10 minutes. Unmold
onto serving dish.
Serve hot or at room temperature.
Serves 4
PER SERVING: 554.9 Calories, 24.1 g Total Fat, 8.7 g Saturated
Fat, 124.6 mg Cholesterol, 951.6 mg Sodium, 83.6 g Total Carbohydrate,
3.3 g Dietary Fiber, 6.2 g Protein, 89.0 mg Calcium.
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