One truly best of all the best toppings for festive pudding is applesauce. Toppings can be stored in an airtight container in a refrigerator for up to one week or in the freezer for up to one month. Frozen toppings must be thawed completely to room temperature.
Yield: makes enough for a steamed pudding
2 large apples
2 tablespoons water
1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Peel and core apples, and cut into chunks.
Place in a small saucepan with the water, sugar, and spices. Covering the saucepan, cook over low heat until apples fall apart, about 10 minutes. Continue cooking, uncovered, for 5 minutes more. Stirr constantly. Remove from heat, let cool.
Yield: makes enough for a steamed pudding
2 large apples
2 tablespoons water
1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Peel and core apples, and cut into chunks.
Place in a small saucepan with the water, sugar, and spices. Covering the saucepan, cook over low heat until apples fall apart, about 10 minutes. Continue cooking, uncovered, for 5 minutes more. Stirr constantly. Remove from heat, let cool.
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