Budín the Manzana - Apple Pudding with Bacardi Rum Recipe

"Bacardi = Cuba. Oh, yeah. This recipe is from the early part of the 1900's, when apples from California and Oregon were abundant in Cuba. Nowadays, there's not an apple or a pound of butter to be found in ordinary Cuban homes."

Original is 6-8 servings

Metric US

I've Tried It

Ingredients

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6 large apples (about 2 1/2 pounds total)
3 eggs, separated
3/4 cup sugar
2 tablespoons butter

1 cup fresh (soft) bread crumbs
1/2 teaspoon cinnamon
1/2 cup Bacardi golden rum

Nutritional

Serving Size: 1 (282.7 g)
Calories 419.2
Total Fat - 15.8 g
Saturated Fat - 6.3 g
Cholesterol - 462.2 mg
Sodium - 245.1 mg
Total Carbohydrate - 54.7 g
Dietary Fiber - 2.3 g
Sugars - 45 g
Protein - 16.8 g
Calcium - 103.9 mg
Iron - 2.8 mg
Vitamin C - 4.8 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees.

Step 2

Separate the eggs. Beat the egg whites until stiff peaks form.

Step 3

Peel and finely chop the apples. In a bowl, combine the apples, egg yolks, sugar, butter, bread crumbs, cinnamon and rum. Mix until it forms a paste. Fold in the beaten egg whites.

Step 4

Pour mixture into a greased baking dish. Prepare a pan large enough to hold the baking dish by lining it with a dish towel. Put the pan in the oven, then place the baking dish inside. Pour warm water to come halfway up the side of the dish (water bath). Bake for 30-40 minutes or until the pudding is set.