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It’s getting around that time of year when the heat goes on and you’re out in the sticks looking for a 12-point buck. It would be nice to come home to a fully-loaded table, especially with my favorite dessert from grade school. No, the lunch ladies did not add rum to the betty, but we’d get it at least once a week.<\/p>\n
Rum Raisin Apple Brown Betty <\/strong><\/p>\n This recipe comes from\u00a0 https:\/\/civilwartalk.com\/threads\/rum-raisin-apple-brown-betty.150524\/<\/a> .\u00a0 It gets a little creative and replaces the traditional molasses with some spiced rum. You\u2019ll still enjoy that deep sugary flavor, but with a little taste of rum to \u201cspice\u201d it up. This is a great dessert for this time of year.<\/p>\n Ingredients: Bake for 50-60 minutes or until apples are tender and the top is a golden brown. \u00a0Serve warm with ice cream (cinnamon and vanilla are both good with this.)<\/p>\n Two more recipes for the betty, which is an old English word for a baked pudding, plus a rum raisin sauce are found here:<\/p>\n https:\/\/www.deseretnews.com\/article\/587377\/Apple-Brown-Betty-a-delight-dating-back-to-colonial-times.html<\/a><\/p>\n This and other Colonial-era dishes were ways for thrifty or poor housewives to stretch the contents of the pantry and use up imperfect things like partially spoiled apples. Apples were easier and cheaper to get in North America than in England, very plentiful back then just as they are now, and kept well when stored in barrels with straw. Any variety will do for the betty, but some varieties like Granny Smiths and Greenings are best for baking.<\/p>\n There is also Louisa May Alcott\u2019s favorite dessert, apple slump, also known as apple grunt.\u00a0 https:\/\/paperandsalt.org\/2012\/02\/01\/louisa-may-alcott-apple-slump\/<\/a><\/p>\n The term \u2018grunt\u2019 apparently comes from the sound the apples make when they are cooking.<\/p>\n And then, because the word \u2018pudding\u2019 has a distant British origin, you might be interested in a dessert called Spotted Dick. It\u2019s a steamed pudding cooked in a specific pudding cylinder form, loaded with raisins (which they call currants) and served with a custard, which is a cream sauce made with egg yolks, \u00bd & \u00bd, vanilla, sugar and cornstarch, which they call corn flour. And the use of \u2018dick\u2019 may come from pudding originally pronounced \u201cpuddick\u201d. \u00a0And quitcher giggling!<\/p>\n Spotted Dick recipe: https:\/\/britishfoodhistory.com\/2014\/01\/23\/spotted-dick\/<\/a><\/p>\n
\n2 oz spiced rum
\n1\/2 cup raisins
\n3 large Granny Smith apples
\njuice of one lemon
\n4 Tbsp salted butter plus more for pan (1\/2 stick of butter)
\n3 cups stale breadcrumbs (You can buy these packaged at the grocery.)
\n2\/3 cup brown sugar (dark brown sugar has more molasses)
\ncinnamon
\nDirections<\/u>:
\nPreheat oven to 350F.
\nCombine spiced rum and raisins and set aside to soak. To speed up absorption by the raisins, you can also cook them on very low heat until they puff up to fatness.
\nPeel and core apples and then slice them very thinly, and place apple slices in lemon juice and toss to cover.
\nSlice butter into paper thin slices.
\nButter the bottom and sides of your baking dish. (Don\u2019t use the sliced butter.)
\nCover the bottom of the pan with 1\/3 of the breadcrumbs.
\nTop breadcrumbs with half the apples and raisins and a third of the brown sugar and sliced butter, and sprinkle lightly with cinnamon.
\nAdd another layer of breadcrumbs and repeat the above two steps.\u00a0Top with the remaining breadcrumbs, brown sugar, butter and another sprinkle of \u00a0cinnamon.\u00a0If you like spiced rum, drizzle some more over the pudding before baking.<\/p>\n