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This spicy apple pudding topped with glistening caramelized apples is best made in a two-quart, lidded metal pudding mold. Coat the mold with caramel before you add the caramelized apples and dense batter.

Source: Martha Stewart Living, December/January 1993


For the caramel

For the applesauce

For the apple topping

For the pudding


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  • yardarm9
    1 AUG, 2015
    Great recipe. Just finished making the pudding. Will let you know how it turned out. Just one comment on the recipe - "tablespoons" of butter, when the butter is solid?? Really??? Isn't that a bit like litres of celery or pounds of gasoline? How about providing appropriate units of measurement for ingredients - ounces or grams of butter would be good.

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