Thursday, October 2, 2008

Less Scary Than Yesterday: Apple Cottage Pudding

Seems no one is interested in a good liver bologna recipe; Feedburner tells me the item was only used 4 times (as opposed to 40 or more for most posts on the first day). So, let's go for something a little less scary than yesterday, shall we? From
Depression Era Recipes:
Apple Cottage Pudding

6 to 10 apples
1/2 c. milk
1 T. butter, melted
1 c. flour
1/2 c. sugar
1 t. Royal baking powder
1 t. vanilla

Peel, core and slice apples thin. Put apples in a buttered tin. Mix together milk, butter, flour, sugar, baking powder and vanilla. Pour batter over apples and bake in a moderate oven till done, about 45 minutes. Serve with cream or lemon sauce. This is good with other fruits, too.
So, what is a "moderate oven"? Let's turn to the Web to find out! Best Recipes tells us "a 'moderate' oven has a temperature of around 180 degrees Celsius, or approximately 350 degrees Fahrenheit." So, 350°F -- the universal, if-you-don't-know-what-temp-use-this-temp temperature! Easy enough.

This sort of sounds like an eggless clafouti to me. Other than apples, it doesn't take much of any one ingredient, and the leavening is shelf-stable. So, not quite pantry baking, but close.

Though normally I like to substitute like-texture for like-texture (and I'm sure this would be lovely with pears), I would like to see this done with plums or Italian prunes. The color would be amazing.

The lack of specificity in tin size could make me cranky on a bad day, but on other days I say, "just use a tin big enough to hold 6 to 10 peeled, cored, sliced apples."

It should work fine.

1 comment:

  1. I have always enjoyed the word "clafouti." :) Not necessarily my favorite thing to eat, but still an excellent word. :)