Served as dessert. Vegetarian dish. Speciality: Low Protein diet.

For the Pudding

1 cup All-purpose Flour

1 teaspoon Baking Soda

1 teaspoon ground Cinnamon

1/2 teaspoon Salt

1 cup Sugar

1/4 cup unsalted Butter, room temperature

1 Egg, beaten

1 1/2 cups chopped Apples

1/2 cup chopped Walnuts

For the sauce

1/2 cup Whipping Cream

1/2 cup unsalted Butter

1/2 cup Dark Brown Sugar

1/2 cup Sugar

3 Tablespoons Dark Rum

Vanilla Ice Cream, optional

Preheat oven to 350°F. Butter an 8 inch round cake pan with 2 inch sides. Sift first 4 ingredients into a medium bowl. In a large bowl, beat sugar and butter until blended. Add egg and beat well. Stir in dry ingredients then the apple and walnuts. Transfer to the baking pan. Bake 45 minutes until tester is clean. Cool slightly on rack. This can be done in advance. Cool completely, cover and refrigerate. Warm before serving. For the sauce: Combine the first four ingredients in a heavy, medium saucepan over low heat. Stir until butter melts and sugar dissolves. Increase heat and boil sauce until slightly thickened, stirring frequently, about 3 minutes. Mix in rum. The sauce can also be done in advance. Reheat before serving. To serve: Slice pudding and transfer to individual plates. Spoon warm sauce over. Serve with vanilla ice cream, if desired.

Preparation time: 20 minutes

Cooking time: 1 1/4 hours

Serves: 6

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