This was based on a suggestion in an older Fannie Farmer, that one might use a gingerbread batter in place of the usual cottage pudding when making pandowdies and the like. I’d just made a regular pandowdy that had been good, but then I saw that Trader Joe’s was again offering their gingerbread mix…and I had some leftover chopped apple, and a request to bring dessert to a dinner party. Perfect!
- 1Mix apple, pear and raisins with the rum extract. Preheat oven to 350º.
- 2Melt four Tbs of the butter in a 10" skillet or Dutch oven. Spread fruit into butter, sprinkle brown sugar over evenly.
- 3Cook over low heat for 20-30 minutes, or until fruit is softened and butter/sugar is caramelizing.
- 4Melt remaining butter, keep warm. Beat egg and water together in batter bowl, add gingerbread mix, stir in butter, stir together until thoroughly mixed.
- 5If baking in the skillet, pour batter over fruit and place in center of oven. Alternatively, you can scrape the fruit mixture into a greased 8″ × 8″ baking pan and pour the batter over that.
- 6The moist fruit will lengthen the baking time considerably from the 30 minutes given on the box. Test for doneness after 40 minutes; if still gooey, give it ten more.
- 7When cake tests done, let it sit out until just warm. Run a table knife around the edges to make sure it’s free, then invert onto a plate or platter. Serve with whipped cream, ice cream (dulce de leche is good!) or just plain cream.
Member recipes are not tested by the CHOW food team.