Apple Pudding

This is the recipe as Anne had it published. The pudding is the same as the normal recipe, but there is less butter in the caramel sauce.

1 C all-purpose flour
1 C sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 egg, lightly beaten
2 C shredded peeled tart apples (about 2 large)
1/4 C chopped walnuts

CARAMEL SAUCE:
1/2 C packed light brown sugar
2 tbsp. all-purpose flour
1/8 tsp salt
1 C water
1 tbsp. butter
1/4 tsp vanilla extract

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.  Combine egg and apples; add to flour mixture and mix well.  Stir in walnuts.  Transfer to an 8-in. square baking dish coated with nonstick cooking spray.  Bake at 350 for 25-30 minutes.

For sauce, in a small nonstick saucepan, combine the brown sugar, flour and salt.  Gradually add water; stir until smooth.  Cook and stir over medium heat until mixture comes to a boil.  Cook and stir 1-2 minutes longer or until thickened.  Remove from the heat; stir in butter and vanilla.  Serve with warm apple dessert.  Yields 9 servings.

NUTRITION FACTS:  1 piece with 2 tbsp. sauce equals 251 calories, 4 g fat (1g saturated fat), 27 mg cholesterol, 264 mg sodium, 52 g carbohydrate, 2 g fiber, 3 g protein.