This dessert is not really a pudding. It is from an old Southern Heritage cookbook and I altered it. In form it reminds me very much of the classic, tried & true, gingerbread recipe that I make in the fall and winter. But this has layers of tart apples baked inside. These tart little apples came from a co-worker’s apple tree.
Ginger Apple Pudding
1/2 C softened butter
1/2 C firmly packed brown sugar
1 C Molasses (strong, dark type)2 1/2 C all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ginger
1 tsp cinnamon
1 C boiling water
5 small or 3 large tart apples, peeled cored and cut into small lengths
2 T sugar
2 T butter
Preheat oven to 350. Grease 2 pie pans or 1 large 13×9 pan. In a large standing mixer, cream butter. Add brown sugar and beat until light and fluffy. Add eggs one at a time, beating very well. Add molasses and beat until all combined. Separately, combine flour, soda, salt and spices and stir well. Add dry mixture to creamed mixture alternating with your boiled water. Your batter will be thin. Pour half the batter into your greased pan, and arrange half the apples over the batter. Layer on remaining batter, top with remaining apples and sprinkle butter / sugar. Bake 50 minutes or until pulls away from edge.
Golden brown batter