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Baked Apple Butterscotch Pudding

Baked Apple Butterscotch Pudding

Baked Apple Butterscotch Pudding

1 2/3 cups brown sugar
1 tablespoon cornstarch
1/2 cup butter
1 cup water
1 1/3 cup sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 1/2 cups sliced apples coated with 1/3 cup brown sugar

Preheat oven to 350ºF. In a saucepan, combine 1 cup brown sugar, cornstarch, and 1/4 cup butter. Stir in water; cook over low heat until thickened. Pour syrup mixture into a lightly buttered 10×6-inch baking dish. In a bowl, combine sifted flour, baking powder, salt, and remaining 2/3 cup brown sugar. Blend in remaining 1/4 cup butter and milk, stirring just until dampened. Stir in the sliced apples with brown sugar mixture. Pour apple batter over syrup in baking dish. Bake at 350° F. for 30 minutes.

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  • Elaine says:

    This is not a good recipe. The syrup is a short cut way to make caramel. More effective would be to actually make the caramel by melting the sugar to the caramel stage. And then, probably, pouring it over the “cake” after baking. The apples are impossible to mix into the “batter” which is unpourable. Better to mix the apples into the sugar and flour mixture and then add the milk. They plop the mixture onto the caramel. Or bak alone and pour the caramel over. The pan is an unorthodox size, not generally kept on hand. 9X13 and 10X10 are more ordinary sizes. Was this recipe ever tested? By real people following the recipe? I think not.

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