Title: Brown Betty Pudding
Categories: Penn Pudding
Yield: 1 Servings
| 4 | c | Apple, sliced |
| 3/4 | c | Brown sugar |
| 1/8 | ts | Cinnamon |
| 2 | c | Bread, cubed |
| 2 | ts | Butter |
| 1/4 | c | Water, hot |
Slice the pared apples very fine. Brush a pudding pan with butter, place a
layer of apples on the bottom, then a layer of bread cubes and a half of
the sugar. Add another layer of apples, the rest of the bread and the
remaining apples. Cover with the rest of the sugar, sprinkle with cinnamon,
add 1/4 cup hot water, cover the pan and bake at 350-F for 30 minutes or
more. Remove cover and brown. Serve with a hard or lemon sauce. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.