Ingredients
- 8 slices white bread with crust removed
- 1 1/2 c. half and half
- 1 lb sweet butter
- 1/4 c. granulated sugar
- 4 egg yolks
- 2/3 c. ground walnuts
- 1 t. grated lemon peel
- 4 egg whites
- 1/4 cup granulated sugar
- 3 apples peeled, cored and sliced
- 1 c. sugar
- 1 t. nutmeg
- 1 t. cinnamon
- 1/2 cup apricot preserves
- For Apricot Glaze
- 2/3 c. apricot marmalade
- 1 T water
- 3 T sugar
- 2 T brandy or rum
Directions
Cut crust off bread. Soak the bread in 1 cup of half and half. In a bowl whisk butter, add sugar and whisk more. Add yolks one at a time, beating well after each addition. Add nuts, lemon rind, bread and remaining cream. Blend well until the mixture is very smooth, and creamy.
Beat the egg whites until soft peaks appear, add 1/4 cup sugar and beat until stiff. Fold into bread mixture. Butter well a 1 1/2 qt. baking dish or steamed pudding mold and sprinkle generously with granulated sugar. Peel, core and slice apples, toss with sugar, nutmeg, cinnamon and marmalade. Pour half of the bread mixture into a pan. Place the apples over the bread mixture. Pour remaining mixture over apples. Place mold into a pan 1/4 filled with hot water. Bake in preheated 375 degrees oven for 55 minutes. Cool for 15 minutes. Run a knife around the sides of the pudding. Invert over a plate and unmold. Decorate with oranges, maraschino cherries. Serve hot or cold with whipped cream. This pudding keeps 3-4 days in the refrigerator.
Apricot Glaze:
In a saucepan combine all the ingredients but the brandy, and simmer for 5 minutes, stirring occasionally. Add brandy and cook for 2 minutes more. Strain through a sieve and press the pulp through the sieve. Cool slightly.Pour the glaze over the pudding with a spoon, or brush glaze on with a pastry brush.
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Submitted 4/17/06.
Source:
Submitted By: b smith
Apple Pudding