Apple Maple Cottage Pudding

A new “old” dessert

I found this recipe by Helen Dollaghan from the Nov. 3, 1985, edition of The Denver Post.  It looks like a dessert worth trying. 

Apple Maple Cottage Pudding

Serves 9 or more

6 cups (about 2 lb) peeled, cored, cubed apples
1/4 cup maple syrup
4 ½ tsp cornstarch
1Tbs water
½ stick (¼ cup) softened butter
¾ cup sugar
1½ cups all-purpose flour
1 Tbs baking powder (1Tbs is correct!)
1 tsp cinnamon
¾ cup undiluted evaporated milk
Vanilla ice cream

Combine apples and syrup in large, heavy saucepan. Cook, covered, over moderate heat until apples are tender. Combine cornstarch and water. Add to apple mixture. Cook over moderately high heat, stirring constantly, until mixture is clear and comes to a boil. Pour into a greased, shallow, 2-quart baking dish.

Cream together butter and sugar. Add egg. Beat until light and fluffy. Combine flour, baking powder and cinnamon. Add dry ingredients to creamed mixture alternately with evaporated milk. Spread batter evenly over apple mixture. Bake in preheated 350-degree oven about 40 minutes or until golden brown all over the top and bubbly around edges. Cut in squares and serve warm, upside down, with vanilla ice cream on top.


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