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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I got this recipe from a cooking magazine-the sauce forms in the bottom of the dish and the fruit studded cake rises to the top. I have not made this yet but will soon-will probably substitute pecans for the walnuts if I use nuts at all. My son is not a fan. Ingredients:
1 cup flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1 egg |
1/2 cup dark brown sugar |
1/2 cup whole milk |
1/4 cup unsalted butter, melted |
1 teaspoon vanilla |
1 medium apple, peeled, chopped to 1/2-inch (1 cup) |
1 cup cranberries, coarsely chopped (if using frozen do not thaw) |
1 1/4 cups pure maple syrup, grade b |
1/2 cup apple juice |
1/3 cup walnuts, chopped (optional) |
Directions:
1. Heat oven to 350. Spray 8 square baking dish with cooking spray.
2. Whisk flour, baking powder, salt and cinnamon in a large bowl.
3. Whisk egg and brown sugar in medium bowl until smooth. whisk in milk, butter and vanilla.
4. Stir into flour mixture just until dry ingredients are moistened.
5. Fold in apple and cranberries.
6. Pour into baking dish.
7. Bring syrup and apple juice to a boil in a saucepan. Gently pour over batter; sprinkle with nuts.
8. Bake 35 to 45 minutes or until op of pudding springs back when lightly touched and sauce forms on bottom (do not over-bake). Cool 20 minutes on wire rack, serve warm with a dollop of whipped cream if desired.
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