Apple Butterscotch Pudding
My former mother-in-law shared this recipe with me thirty years ago. It is a wonderful warm dessert to serve with a wee titch of milk over top. I notice that there are no directions to accompany the ingredients. The sauce is prepared separately on the stove top. The batter includes the large slices of apple…all mixed in and then dolloped into a baking dish…big plops of batter that are not smoothed over, flattened or joined. The sauce is then poured on top. Bake at 350 until it looks golden. You will enjoy this!
The last time I checked with the authoritative source, she said you drop “gobs” of the batter in the dish, then apples, then more gobs or batter, then cover with sauce. Apparently it is my dad who started the mixing the apples in method. I actually mix the apples in (which are not in large chunks, I cut them into smaller bits) AND spread the batter over the bottom of the dish, and it STILL believe it or not tastes absolutely delicious. I don’t think you can mess this one up, but next time I go to Gran’s I’ll get her to make it her way just to test it out!