Autumnal Delights: A Twist on Traditional Pandowdy
As the seasons change, our taste buds crave warm, comforting desserts that evoke feelings of coziness and nostalgia. One such treat is the humble pandowdy, a classic American dessert that’s perfect for fall gatherings.
A Sweet Inspiration
Recently, I stumbled upon an old recipe suggestion that caught my attention. What if I used a gingerbread batter instead of traditional cottage pudding to make a pandowdy? The idea seemed intriguing, especially since I had some leftover chopped apple and a dinner party to attend. With Trader Joe’s gingerbread mix on hand, I was ready to experiment.
A Fruitful Combination
This recipe yields 9 generous servings or 16 small ones, perfect for a crowd. The combination of chopped Fuji apple, Bosc pear, and raisins, infused with rum extract, provides a delicious base for the gingerbread batter.
Easy to Prepare
Preheat your oven to 350°F (175°C). In a 10-inch skillet or Dutch oven, melt 4 tablespoons of butter over low heat. Add the fruit mixture, sprinkling brown sugar evenly over the top. Cook for 20-30 minutes, or until the fruit is tender and the butter-sugar mixture is caramelized.
Gingerbread Magic
In a separate bowl, whisk together 1 large egg and 3/4 cup of water. Add the gingerbread mix, stirring until well combined. Melt the remaining butter and stir it into the batter. Pour the batter over the fruit mixture, either in the skillet or in a greased 8×8-inch baking pan.
Baking and Serving
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly. Run a knife around the edges to ensure the cake releases easily, then invert onto a plate or platter. Serve warm with your choice of whipped cream, ice cream, or plain cream.
This autumnal pandowdy is sure to become a new favorite, with its moist fruit and spicy gingerbread flavors. So go ahead, get creative, and indulge in the warmth of the season!
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