Apple Marmalade Pudding Cake
Serves 8 to 12
6 medium Apples
3/4 cup Brown sugar, packed
1-2/3 cups Flour
3 tsp Baking powder
1/2 tsp Salt
1/2 cup Granulated sugar
1/3 cup Shortening
1/3 cup Orange marmalade
1 Egg
1/2 cup Milk
1 tsp Cinnamon
2 tbsp Granulated sugar
BUTTERSCOTCH SAUCE:
3 tbsp Cornstarch
1 cup Brown sugar, packed
pinch Salt
1 cup Cold water
1 cup Boiling water
1/4 cup Butter
2 tsp Vanilla
Preheat oven to 400°F [200°C] Butter a shallow 13 x 9 inch [30 x 22 cm] baking dish.
CAKE
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.
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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Looking for something decadent and sweet?
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