Ingredients
1/2 cup sugar
1 tablespoon water
2 Granny Smilth 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
2 Granny Smith apples
1 tablespoon unsalted butter
1 tablespoon sugar
8 tablespoons (1 stick) unsalted butter
1/2 cup brown sugar
2 large eggs
1/4 cup molasses
1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
Pinch of salt
1 cup plain dry bread crumbs
Preparation
To make 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 pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding mold; tip so caramel coats mold evenly. Set mold aside.
To make applesauce: Peel and core apples and cut into chunks. Place in a small saucepan along with water, sugar, and spices. Cook, covered, over low heat until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.
To make apple topping: Peel and core apples and cut into 1-inch chunks. Melt butter in a small saute pan and add apples and sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the caramel-lined mold, distributing evenly so they reach up the sides.
Choose a pot large enough to hold the pudding mold with a 2-inch space all around. Place a wire rack or a folded kitchen towel in the bottom of pot; fill with enough water to reach halfway up sides of mold. Cover pot, and bring to a boil. Reduce heat to a simmer.
To make pudding: In the bowl of an electric mixer, cream together butter and brown sugar. Add the eggs and molasses; mix well. Add the reserve applesauce, and mix well.
In a large bowl, sift together flour, baking powder, and salt; stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.
Fill pudding mold with batter; clamp on lid. Place mold in a pot of simmering water. Cover pot, and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer mold to a wire rack to cool, 15 minutes.
When ready to serve, invert the pudding onto a serving plate. If any of the apple chunks stick to the mold, remove them, and rearrange them on the top; slice.
