Tämä mausteinen omenapuvut, jotka päätyvät hohtavan karamellisoituneiden omenoiden kanssa, on parhaimmillaan kahden kvarttisen, lidded metal pudding -muotin kanssa. Kaada muotti karamellilla ennen kuin lisäät karamellisoituneet omenat ja tiheä taikina.
Lähde: Martha Stewart Living, joulukuu / tammikuu 1993
As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in Finnish:
“This spicy apple pudding, which is served with caramelized apples, is at its best with two quart-sized, lidded metal pudding molds. Pour the mold with caramel before adding the caramelized apples and dense dough. Source: Martha Stewart Living, December / January 1993 10 Servings Ingredients For Caramel 1/2 cup sugar 1 tablespoon water For Applesauce 2 Granny Smith apples 2 tablespoons water 1 1/2 tablespoons sugar 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves For Apple Topping 2 Granny Smith apples 1 tablespoon unsalted butter 1 tablespoon sugar For Pudding 8 tablespoons (1 stick) unsalted butter 1/2 cup brown sugar 2 large eggs 1/4 cup molasses 1 1/4 cups flour 2 1/4 teaspoons baking powder Pinch of salt 1 cup plain dried bread crumbs Instructions 1. Making Caramel: Combine sugar and water in a small, heavy saucepan; set over medium heat. Cover and cook until sugar has melted. Remove cover and continue cooking, swirling occasionally, until sugar turns deep amber. Carefully pour caramel into pudding mold; tip so caramel coats mold evenly. Set mold aside. 2. Applesauce: Peel and core apples and cut into pieces. Place in a small saucepan with water, sugar, and spices. Cook, covered, over low heat until apples break down, 10-12 minutes. Puree, and cook 5 minutes more, stirring often. Set applesauce aside. 3. Adding Apples: Peel and cut apples into 1-inch pieces. Melt butter in a small saute pan and add apples and sugar. Cook over medium heat until apples turn brown on all sides, 3-5 minutes. Arrange apples in bottom of caramel-lined mold and spread evenly so they extend up sides. 4. Choose a pot that is large enough to hold pudding mold with 2 inches of space all around. Place a rack or folded kitchen towel in bottom of pot; fill with enough water to come halfway up mold. Cover pot and bring water to a boil. Reduce heat to simmer. 5. Pudding: In the bowl
27.04.2023 @ 15:38
As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in Finnish:
“This spicy apple pudding, which is served with caramelized apples, is at its best with two quart-sized, lidded metal pudding molds. Pour the mold with caramel before adding the caramelized apples and dense dough. Source: Martha Stewart Living, December / January 1993 10 Servings Ingredients For Caramel 1/2 cup sugar 1 tablespoon water For Applesauce 2 Granny Smith apples 2 tablespoons water 1 1/2 tablespoons sugar 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves For Apple Topping 2 Granny Smith apples 1 tablespoon unsalted butter 1 tablespoon sugar For Pudding 8 tablespoons (1 stick) unsalted butter 1/2 cup brown sugar 2 large eggs 1/4 cup molasses 1 1/4 cups flour 2 1/4 teaspoons baking powder Pinch of salt 1 cup plain dried bread crumbs Instructions 1. Making Caramel: Combine sugar and water in a small, heavy saucepan; set over medium heat. Cover and cook until sugar has melted. Remove cover and continue cooking, swirling occasionally, until sugar turns deep amber. Carefully pour caramel into pudding mold; tip so caramel coats mold evenly. Set mold aside. 2. Applesauce: Peel and core apples and cut into pieces. Place in a small saucepan with water, sugar, and spices. Cook, covered, over low heat until apples break down, 10-12 minutes. Puree, and cook 5 minutes more, stirring often. Set applesauce aside. 3. Adding Apples: Peel and cut apples into 1-inch pieces. Melt butter in a small saute pan and add apples and sugar. Cook over medium heat until apples turn brown on all sides, 3-5 minutes. Arrange apples in bottom of caramel-lined mold and spread evenly so they extend up sides. 4. Choose a pot that is large enough to hold pudding mold with 2 inches of space all around. Place a rack or folded kitchen towel in bottom of pot; fill with enough water to come halfway up mold. Cover pot and bring water to a boil. Reduce heat to simmer. 5. Pudding: In the bowl