6 apples, preferably Cortland or Gravenstein
3/4 cup (175 mL) lightly packed brown sugar
1 2/3 cups (400 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
3 teaspoons (15 mL) baking powder
1/2 teaspoon (2 mL) salt
1/3 cup (75 mL) vegetable shortening
1 egg, beaten
1/3 cup (75 mL) orange marmalade
1/2 cup (125 mL) milk
1 teaspoon (5 mL) ground cinnamon
2 teaspoons (10 mL) granulated sugar
1 cup (250 mL) brown sugar
3 tablespoons (45 mL) cornstarch
1 cup (250 mL) cold water
1 cup (250 mL) boiling water
1-2 tablespoons (15-30 mL) butter
Peel and slice apples thinly, and arrange evenly in a buttered 13x9-inch (33x23 cm) baking dish. Sprinkle with brown sugar. Place in a 400°F (200°C) oven while preparing batter.
Into a large bowl, sift together flour, 1/2 cup (125 mL) granulated sugar, baking powder and salt. Cut in shortening to the consistency of small peas.
In a separate bowl, combine beaten egg, marmalade and milk. Pour wet mixture over dry ingredients and lightly toss together with a fork. Drop batter by spoonfuls over apples, and gently spread until apples are covered.
Combine cinnamon and 2 teaspoons (10 mL) sugar; sprinkle evenly over batter. Bake at 400°F (200°C) for 25 minutes, or until nicely browned and edges start to pull away from sides. Cut into squares, about 3 inches (8 cm), and serve with Butterscotch Sauce. Makes 12 servings.
In a saucepan, combine brown sugar and cornstarch. Add cold water and stir until sugar is dissolved. Add boiling water and bring to a boil over medium heat. Cook until sauce becomes clear. Remove from heat, and stir in butter. Pour over individual servings of pudding.