Birds’-Nest Pudding (Little House) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a traditional apple dessert, where the apples are cooked in a fluffy crust. This recipe comes from The Little House Cookbook by Barbara M Walker, and it featured in Farmer Boy. This is my favorite recipe from this cookbook. Ingredients:
1/2 teaspoon butter |
6 tart apples (about 2 pounds) |
1 cup brown sugar |
1/2 teaspoon ground nutmeg |
3 eggs |
1 cup homogenized milk |
1 teaspoon maple flavoring |
1 cup flour |
1 teaspoon cream of tartar |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup powdered sugar |
1 pint heavy cream |
Directions:
1. Butter a baking dish (2-quart). Peel and core the apples and place them in the dish. Fill the wholes with brown sugar, pressing slightly, and sprinkle half the nutmeg on top. Place in preheated 350 ° F oven to start baking while you prepare the batter.
2. Separate the eggs, putting the yolks into a larger bowl and the whites onto a platter. Beat whites with a fork or whisk until they no longer slip from the tilted platter. Beat the yolks until they change color; stir in maple flavoring and milk. In smaller bowl mix flour, cream or tartar, baking powder, salt, and any remaining brown sugar. Stir this mixture quickly into the liquid. Fold the egg whites into this thin batter.
3. Pour the batter evenly over and around the partly cooked apples and return dish to the oven, baking it until the crust has browned, another 45 minutes to 1 hour.
4. While the pudding bakes, stir the powdered sugar and remaining nutmeg into a pitcher of heavy cream. Take the finished pudding directly to the table before it falls, and turn each serving onto a plate so the apple is nested in the fluffy crust. Pour sweetened cream over them.
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