Marmalade moist pudding cake with apples, baked and served with hot butterscotch sauce. Serves 8 to 12

6 medium Apples 6 medium
3/4 cup Brown sugar, packed 175 mL
1-2/3 cups Flour 400 mL
3 tsp Baking powder 15 mL
1/2 tsp Salt 2 mL
1/2 cup Granulated sugar 125 mL
1/3 cup Shortening 75 mL
1/3 cup Orange marmalade 75 mL
1 Egg 1
1/2 cup Milk 125 mL
1 tsp Cinnamon 5 mL
2 tbsp Granulated sugar 25 mL

3 tbsp Cornstarch 50 mL
1 cup Brown sugar, packed 250 mL
pinch Salt pinch
1 cup Cold water 250 mL
1 cup Boiling water 250 mL
1/4 cup Butter 50 mL
2 tsp Vanilla 10 mL

Preheat oven to 400°F [200°C] Butter a shallow 13 x 9 inch [30 x 22 cm] baking dish.

Peel and core apples. Slice very thin and spread in prepared baking dish. Sprinkle with brown sugar. Put dish in hot oven while making topping.

Stir flour, baking powder, salt and 1/2 cup [125 mL] sugar in a medium size bowl. Add shortening and cut in finely. In a small bowl beat egg, and stir in marmalade and milk. Add to dry ingredients and mix until blended.

Remove apples from oven and spread batter over them. Combine cinnamon and 2 tbsp [25 mL] sugar and sprinkle over batter.

Bake 20 to 25 minutes or until batter is cooked through. Serve, cut in large squares and top with Butterscotch sauce.

Mix cornstarch, brown sugar and salt thoroughly in saucepan. Stir in cold water, blending until smooth. Stir in boiling water. Bring to a boil over high heat, stirring constantly. Boil 1 minute. Remove from heat. Stir in butter and and vanilla. Serve hot.

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