This baked pudding is a lovely bit of autumn in a bowl, and surprisingly easy to whip up without much effort.

As it happens’ this is from another heirloom recipe from my mom’s recipe index card box, though I don’t remember her ever making it. To be fair, she hoarded recipes with the best intentions, something I’ve inherited from her. It’s taken moving my recipes onto a photo-centric website to really force me to get around to doing so much cooking. But in this case, the results are happy.

Enjoy this pudding with some ice cream or a little sweet cream sauce if you want to step it up a notch.

1 c. sugar
1 egg
1/4 c. butter, softened
1 c. flour
1 tsp. nutmeg
1/4 tsp. salt
1 tsp. soda
1 tsp. cinnamon
2-3 apples, cored and chopped
1/2 c. chopped nuts
1/2 c. raisins

Preheat the oven to 375F and grease a square baking pan, 8×8″ or 9×9″.

Cream the sugar, butter, and egg together.

In a separate bowl, whisk together the dry ingredients, then stir in the apples, nuts, and raisins. Add to the creamed mixture.

Bake for 25-30 minutes.

You can eat this at room temperature, but it’s really amazing when it’s warm. Give it a few seconds in the microwave when serving, then top with cream or ice cream.