Butterscotch Apple Pudding
Serves 10
1/2 c. butter or margarine
1 1/2 c. brown sugar
1 3/8 c. presifted flour
salt
3 c. water
3 c. chopped peeled apples
2 T. lemon juice
1 1/2 t. baking powder
1/2 t. cinnamon
1 egg, lightly beaten
1/4 c. milk
2 T. melted shortening
cream (optional)
Melt butter or margarine in large skillet or kettle with cover. Stir in 1 c. of brown sugar, 3/8 c. flour and 1/8 t. salt. Gradually stir in water; cook, stirring constantly, until thickened and smooth. Add apples and lemon juice; mix well. Remove from heat. In mixing bowl combine remaining flour, baking powder, 1/2 t. salt and cinnamon. Stir in remaining brown sugar. Combine egg, milk and shortening. Add to flour mixture; stir until dry ingredients are moistened. Drop batter by spoonfuls into applesauce mixture. Bring pan to boil over high heat; cover; simmer for 20 minutes. Serve warm with cream, if desired.