Thursday, 24 October 2013

Mapple Pudding


No, I didn't spell that wrong, it's a mix of maple syrup and apple cider, so I decided to call it mapple!  There is nothing more comforting than a warm apple pudding served with vanilla ice cream.  The fresh grated ginger really kicks it up a notch. It is a real fall treat. 


1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, room temperature
1/2 cup sugar
1 egg, beaten
1/3 cup milk, divided
2 cups apple slices (about 2 medium apples, peeled and cored)
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon fresh chopped ginger
1 cup sweet apple cider
1 cup grade B maple syrup


Heat oven to 350 degrees F.  In a small bowl, combine flour, baking powder and salt and set aside.  In a medium bowl, cream together butter and sugar.  Beat in egg.  Stir in flour  mixture, a third at a time, alternating with milk (beginning and ending with flour mixture).

In a medium bowl, combine apples, sugar, cinnamon and ginger and place in an ungreased two-quart casserole dish.  Pour batter over apple mixture, making sure all apple pieces are covered. 

In a medium saucepan over high heat, combine cider and maple syrup and bring to a boil, stirring often.  Pour over batter; it will sink.  Bake 35 to 45 minutes or until a toothpick inserted into the center comes out clean. 

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