DESSERTS: PIES & PUDDINGS
TESTER’S COMMENTS
Ginger and gingerbread are two of my favorites. The batter comes together very easily and when baked makes a firm cake top on a puddinglike bottom. Consider serving it warm, with ginger ice cream—but even without it, you’re bound to get raves.
–C.S.
4 |
cooking apples, peeled, cored, and sliced |
⅓ |
cup packed brown sugar |
1 |
tablespoon butter |
1¼ |
cups all-purpose flour |
1¼ |
teaspoons baking soda |
½ |
teaspoon ground ginger |
¼ |
teaspoon ground cloves |
¼ |
teaspoon salt |
¼ |
cup shortening |
¼ |
cup sugar |
1 |
egg |
⅓ |
cup molasses |
½ |
cup hot water |
Preheat oven to 350°F. Grease a 1½-quart baking dish or line with parchment paper.
Place apples in baking dish. Set aside.
In a saucepan over medium heat, combine brown sugar, butter, and 3 tablespoons water. Cook until clear, about 5 minutes. Pour over apples.
In a bowl, sift together flour, baking soda, ginger, cloves, and salt. Set aside.
In another bowl, cream shortening and sugar until light and fluffy. Add egg and mix until well blended. Alternately add flour mixture and molasses. Add hot water and mix until smooth.
Pour over apples and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Serve with ice cream or your favorite topping.
Makes 6 servings.
I found this recipe in Gramma’s well-worn and discolored 1939 recipe book. It’s got to be good, right? So I tried it and it turned out to be wonderful!
Kitty Bryan, Longview, Washington