Apple Sponge Pudding

Apple Sponge Pudding

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970

1 Preparation Time :

Categories : Fruit Puddings & Custards

Sent To Tnt

Amount Measure Ingredient -- Preparation Method -- -- --

5 to 6 med apples

1/4 c butter

2 c brown sugar

1 tsp lemon juice

Grated peel of 1/2 a lemon

2 egg yolks

1 c sugar

1/2 c cold water

1 tsp vanilla

1 c all-purpose flour

1/2 tsp salt

1 tsp baking powder

2 egg whites

Pare, core and slice apples. Melt butter in a deep, 9 round cake pan, add

brown sugar and stir until well mixed. Top with apples and sprinkle with

lemon juice and peel.

Beat egg yolks and sugar until light and pale yellow. Mix water and vanilla. Stir flour with salt and baking powder and add to egg mixture

alternately with vanilla mixture.

Beat egg whites until stiff, fold into batter and pour over apples. Bake at

350 degree F oven for 45 to 50 minutes. Serve hot or tepid, and it is best

not to unmold the pudding.

- - - - - - - - - - - - - - - - - - NOTES : This pudding is more of a sponge cake over an upside down mixture.

An Alberta Mennonite sent me the recipe and said it was three generations

old. Baking powder is a modern change, and the lemon peel is my addition.