Anna Sultana's Apple Pudding

Ah… Autumn.

What taste brings autumn to mind more than an apple does.

And there are so many different kinds!!

When apples were at their peak, Ma made Apple Pudding.

Back in the 50s and 60s, Ma mostly had to settle for macintoshes.

And that was fine.

But if you prefer a different apple - or if the store has a particular variety on sale - then buy a few kilos.

About peeling and coring the apples…

People have learned that the peel has nutrients.

So, if you don't want to peel the apples, no problem.

But coring is another matter.

The seeds have a bit of cyanide in them.

One or two won't cause a problem.

But large doses, like a cupful, can cause problems.

Like death. 

So core, please.

Like your apples spicy?  No problem.

Here's a recipe for a nice cinnamon blend.

This cardamom blend is also delicious with apples.

Just add a teaspoon or two.

Hint:

The pudding can also be prepared as a boiled pudding.

Cook for 1 1/2 hours, if you're using this method.

This gives a slightly different texture.

                        Apple Pudding

Preheat oven to 350º

Grease an 8" square pan

Peel and quarter

1 kilo apples

Core and cut each quarter into 3 pieces.

Place the apple pieces in the prepared pan.

In a bowl beat

4 large eggs

Add

1 kilo breadcrumbs

100 grams sugar

100 grams candied peel

Pour over the apples in the prepared pan.

Bake 60 minutes.

Serve warm or cold.