Day: October 10, 2009

This recipe is the my original creation from the 2008 Hood Holiday Recipe contest–it was the Grand Prize winner so I thought I would share it with you.   This recipe goes together fairly quickly, is delicious and can feed 10-12 people easily.  The dessert separates in to two layers,  moist cakey top and a pudding like custardy bottom in the oven–Use up your apples in a different way.

Have not made this one on the show yet but I probably should!

The store bought eggnog should be on store shelves shortly but if you want to make it right away, sweeten some heavy cream with sugar and nutmeg and it should work out just fine.   Or what the heck, make a batch of eggnog to practice for the holidays!

FESTIVE EGGNOG APPLE PUDDING CAKE

4 cups apples, cored, peeled and diced
1 tablespoon lemon juice
1 1/2 teaspoons cinnamon
2 cups all purpose flour
4 teaspoon baking powder
1 teaspoon salt
2 teaspoons freshly ground nutmeg, divided
1 1/4 cups brown sugar
2 1/2 cups store bought eggnog, divided
2 large eggs
1 stick butter, melted
2 teaspoons vanilla extract
1 1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
Vanilla bean ice cream, if desired
whipped cream, if desired

Preheat the oven to 350 degrees.

Butter a 9-inch round casserole dish. In a small bowl, toss apples, lemon juice, and cinnamon until coated and put into bottom of casserole dish. Set aside.

In another bowl, whisk together flour, baking powder, salt, 1 1/2 teaspoons nutmeg, and brown sugar. Stir in by hand 1 cup eggnog, eggs, vanilla extract, and melted butter until combined. Spread batter over apples. In another bowl, combine granulated sugar and cornstarch. Pour this mixture over the batter and spread out to cover.

In a saucepan, heat remaining 1 1/2 cup eggnog and water to a boil. Slowly pour hot liquid over sugar mixture in small amounts allowing liquid to soak in a little each time. Sprinkle remaining 1/2 teaspoon nutmeg over eggnog mixture and place casserole in the oven. Bake for 55-65 minutes or until top is crisp and brown.

Serve warm with ice cream and whipped cream and enjoy!