Swiss Pudding
Swiss Pudding is a baked apple dessert layered between buttery bread crumbs, and it needs only five ingredients. The apples are softened in a saucepan with nutmeg and sugar before they go into the dish, so the oven only has to crisp the crumb topping. The recipe comes from the Household Cyclopedia by Henry Hartshorne, a public domain source, and it works equally well served warm or chilled.
Instructions
Butter a baking dish and coat the bottom and sides with a sprinkling of fine bread crumbs.
Put the sliced apples in a saucepan with a little butter, some nutmeg and some sugar. Cook them until they are soft.
Spoon the cooked apples into the prepared dish and spread them out evenly.
Cover the apples with a second layer of bread crumbs, then dot the top with small pieces of fresh butter.
Bake in a slow oven for about 15 minutes, until the top turns a light, delicate brown. Serve hot or cold.
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