Apple Pudding - Maurine G.

This pudding cake is wonderful!!!!  I took it to the dinner last night (that I thought was last week) with the homemade butterscotch ice cream.  They were a hit.  A definite 4+ according to the dinner guests.  I had no complaints or challenges with this recipe.  I chose to use Rome Beauty apples with a smooth sweet taste.  The sauce was easy but it does boil over easy so make sure you use a high top pan and stir it down.  Luckily I remembered what Sego milk was.  I don't think you can buy that brand anymore.  I used the whole can of evaporated milk and adjusted the other ingredients accordingly.  I like a lot of sauce on my pudding and this way the rest of the can of milk won't go bad.  I chose to stir it the whole hour.  I had to finish my book (Suzanna and The Spy).  Stir & read, Stir & read.  The recipe was straight forward and easy to follow.  It tastes a lot like regular applesauce cake with carmeal sauce on top, but the apples are in chunks.  Try it,,,,,You'll like it!!!!!!!!!!

Apple Pudding - Maurine G.

4 C. Chopped Apples (about 3-4 lg. apples)                  3 C. Flour
1 C. Chopped Nuts (walnuts are great)                          3 tsp. Cinnamon
1 C. Shortening                                                              2 tsp. Nutmeg
2 C Sugar                                                                      2 tsp. Baking Soda
3 Eggs                                                                           1/4 tsp. Salt

Mix shortening and sugar.  Mix in eggs, one at a time.  Sift dry ingredients and mix into wet ingredients.  Add apples and nuts, mix well.  Bake in greased 9x13 pan for 45 min. at 350o.  Serve warm with sauce.

Sauce    (adjusted to use a 12 oz. can of  Evaporated Milk)

1  12oz. can Evaporated Milk                                         3/4 C. Sugar
3 TBS. Butter
Simmer together for one hour stirring occasionally.