Apple Rum Pudding
6 cooking apples, peeled, cored, and sliced
Juice of 1/2 lemon
1 cup of brown sugar
1 1/2 tablespoons of butter, melted
2 tablespoons of cornstarch
1/4 cup of rum
1 cup of water
Cinnamon, to sprinkle
1 lemon half
4 egg whites, at room temperature
2 tablespoons of mixed candied fruits
Place apples in a bowl; sprinkle with lemon juice. Add 3/4 cup of brown
sugar and melted butter; mix well. Add cornstarch and rum; toss until
well mixed.
Place apple mixture in saucepan. Cover and cook over medium heat for 30
minutes. After the first 10 minutes of cooking, add water. Pour
apple mixture into buttered 9 - 10 inch ovenproof dish. Sprinkle
with cinnamon. Preheat broiler.
To make meringue, rub stainless steel bowl with cut side of lemon. Add
egg whites. Start beating with an electric mixer at low speed, tipping
bowl slightly. Increase beating speed as eggs begin to froth.
Place bowl upright on counter and continue beating at to speed
until egg whites arte stiff. Gradually add remaining brown sugar,
beating constantly until mixture is very stiff. Place in a pastry bag
fitted with medium large star tip. Decorate top of pudding with
meringue. Sprinkle with candied fruit.
Broil for 3 to 4 minutes, until browned. Serves 6 to 8 |
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