Apple John with Nutmeg Sauce
Ingredients
Pudding:
6 tart apples, peeled and thinly sliced
1/3 cup (75 mL) granulated sugar
1/4 teaspoon (1 mL) grated nutmeg
1 teaspoon (5 mL) ground cinnamon
2 cups (500 mL) all-purpose flour
3 teaspoons (15 mL) baking powder
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) vegetable shortening
2/3 cup (150 mL) milk, or more if needed
Nutmeg Sauce:
1 cup (250 mL) granulated sugar
1/2 teaspoon (2 mL) grated nutmeg
2 tablespoons (30 mL) all-purpose flour
Salt, to taste
2 cups (500 mL) boiling water
1 tablespoon (15 mL) butter
1 tablespoon (15 mL) vinegar
Directions
Pudding: In a shallow 12x8-inch (30x20 cm) greased baking dish, arrange apple slices evenly. Combine sugar, nutmeg and cinnamon, and sprinkle over apples. In a bowl, sift together flour, baking powder and salt. Cut in shortening. Add enough milk to make a biscuit-like batter, and roll out to fit the dish. Place dough over apples and cut a few steam vents in top. Bake in a 425°F (220°C) oven for 25 minutes. Makes 6 to 8 servings.
Nutmeg Sauce: In a saucepan, combine sugar, nutmeg, flour and salt. Gradually stir in boiling water. Add butter and boil 5 minutes. Remove from heat and stir in vinegar. Serve hot over Apple John. Makes about 2 cups (500 mL).
Variation: Top with a scoop of vanilla ice cream and call it Apple Judy.