Serves 6 to 8
• 3 large pippin (tart green) apples
• 4 Tbs. butter
• 3 Tbs. sugar
• ½ tsp. cinnamon
• ¼ tsp. ground cloves
• 1 tsp. grated lemon rind
• batter
• 3 eggs
• ½ cup flour
• 1½ cups milk
• 3 Tbs. sugar
• 2 Tbs. brandy
• ½ tsp. vanilla extract
• dash of nutmeg
Garnish
• ¼ to ½ cup confectioners’ sugar
1. Quarter, peel, and core the apples and cut the quarters in thin slices. In a shallow, fireproof casserole, sauté the apple slices in butter for several minutes. Add the sugar, cinnamon, cloves, and lemon rind and continue to cook the apples, stirring often, for another 5 minutes, or until the apples are just tender.
2. Beat together the eggs, flour, milk, sugar, brandy, vanilla, and nutmeg, or blend them in a blender. Pour the batter over the apples and bake the pudding for 25 to 30 minutes in a preheated oven at 400 degrees, or until it is puffed and golden brown on top.
3. Sift confectioners’ sugar over the top of the pudding and serve it warm with coffee or milk.
