Apple nut pudding

Press, Volume CXIV, Issue 33676, 28 October 1974, Page 6

Apple nut pudding

(By

CELIA TIMMS)

I have “invented” a new pudding which we enjoyed so much that I decided to pass on the recipe without delay. Apple nut pudding is very moist, and should be served warm, but not hot, with ice cream or whipped cream. If there is any left over, you will find it just as palatable when cold. Ingredients given here make enough for six servings. You will need:3 large Granny Smith ' apples (or enough to j make two cups when J cut into small dice) 1 egg 1 cup sugar | cup chopped walnuts ! i cup flour 1 teaspoon bi-carbonate of soda 1 teaspoon cinnamon 1 teaspoon grated lemon • rind j 1 teaspoon vanilla ' essence icup of cooking oil ( teaspoon salt. Method: After peeling, cut apples into small dice (about and put in bowl. Break the egg over the apple and stir well with a fork. Add the sugar, walnuts, ciinnamon, lemon rind, .vanilla and the oil and blend very iwell. Put flour, soda and salt iinto sifter and sift over the} ingredients in bowl. Mix I jwell. The mixture will bei i fairly thick. Transfer this) iinto a deep casserole orjcake tin that has been well; greased with butter and, floured, and cook for 45 1 minutes to one hour at 350. I