Ginger-Apple Pudding

Oxmoor House
12 servings


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1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
2 eggs
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (2.7-ounce) bottle crystallized ginger, finely chopped
1 cup boiling water
3 medium-size cooking apples, peeled, cored, and cut into eighths
2 tablespoons sugar, divided
2 tablespoons butter or margarine, divided
Vanilla ice cream


Cream butter in a large mixing bowl; gradually add brown sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses; beat well.

Combine flour, soda, salt, and ginger; stir well. Add to creamed mixture alternately with boiling water, beginning and ending with flour mixture. (Batter will be thin.) Pour half of batter into a greased 13- x 9- x 2-inch baking dish; arrange half of apples over batter. Sprinkle with 1 tablespoon sugar, and dot with 1 tablespoon butter. Repeat procedure with remaining batter, apples, sugar, and butter.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cut into 3-inch squares. Transfer to serving plates; serve warm with ice cream.

Created date

February 2010