Sunday, November 21, 2010

Spiced Apple-Rum Pudding

This is my spicy twist on a traditional old recipe that was a popular dessert in pre-revolutionary Cuba. For authentic old-fashioned flavor (or for more delicate palates), simply omit the hot pepper.

6 large baking apples like Rome or Macintosh, peeled and finely chopped
3 eggs, separated
1/2 cup sugar
2 Tbs butter, softened
1 cup finely-ground graham cracker crumbs*
1/2 tsp ground cinnamon
1 pinch to 1/8 tsp ground red pepper (Optional)
1/2 cup dark or spiced rum (you can use regular white rum)

*Note: You can substitute unseasoned bread crumbs and increase the sugar to 3/4 cup

Grease a pudding mold and preheat oven to 350F degrees. In a large bowl combine the apples, egg yolks, sugar, butter, graham cracker crumbs, cinnamon, pepper and rum. Mix well - the mixture will be very thick. In a small bowl beat the egg whites until stiff, then fold into the apple mixture and combine thoroughly. Pour the mixture into the greased pudding mold. Place the mold in a shallow pan of water (this will allow the pudding to steam while it bakes) and bake at 350F for about half an hour to 45 minutes or until pudding is set.

Zestfully yours,

PS: If you enjoy adding the flavor of apples to Fall and Winter dishes, check out the decadently rich Mrs. Picky Fanicky's Apple Pie MmmMarmalade for desserts and breakfast dishes like hot cereal or pancakes. Thomas Gourmet Apple Chutney and Mrs. Picky Fanicky's NC Chutney combine zesty spices with apples for a wonderfully sweet-savory counterpoint to turkey, pork, roast chicken and more. And for hot sauce fans we have Maui Pepper Co. Apples Ass Hot Sauce, a sweet & spicy hot sauce with fiery habaneros and a splash of rum.

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