Recipe of the Day — Apple Pudding with Lemon Sauce

This recipe comes from my Welsh great-grandmother, Madeline Llewellyn, and it was a couple of generations old when it was given to her. It is a pudding in the UK sense of the word, not in the American, Jell-O brand sense of the word. It stands alone as a cake quite well without the lemon sauce and other times I drizzle the sauce over the whole cake and let it sit before serving — it is very dense and moist.

Enjoy this Christmas gift from the generations of my family to yours!

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Apple Pudding with Lemon Sauce

½ cup butter or margarine 1 cup sugar 1 egg, well beaten 3 raw apples, shredded 1 1/3 cups flour 1 teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon cloves Lemon Sauce (recipe below)

Cream together butter and sugar. Add egg and apples. Sift together flour, soda, cinnamon and cloves. Add to butter mixture and mix well.

Pour into greased 9x9x2-inch pan.

Bake at 375 F for 35-40 minutes.

Serve warm with Lemon Sauce.

Lemon Sauce: ½ Tablespoon butter, browned 2 Tablespoons flour ½ cup sugar 1 ½ cups water juice and grated rind of one lemon.

Add flour to browned butter. Stir well. Add sugar and water and cook on medium-high heat about 5 minutes. Remove from heat and add juice and rind of lemon. Serve warm on warm pudding.