Pandowdy

The name for this dish may trace its origins to “pandoulde,” an old term for a Somerset custard that has since fallen out of use. Pandowdy, however, is distinctly an American creation. Some believe the name “dowdy” refers to the dessert’s simple, unpretentious appearance, while others suggest it comes from the practice of “dowdying,” or cutting up the crust during or after baking. This recipe comes from The Stag Cook Book, published in 1922, “written for men by men,” it says. We think that anyone can make this dish, however, as it is a retro classic that will please many palates. A rustic and comforting apple dessert, it combines warm spices, molasses, and buttery breadcrumbs. Fresh apples are layered with slices of bread, spiced with cinnamon, cloves, and allspice, then sweetened with molasses and sugar. A generous amount of butter ensures a golden, flavorful crust, while the (optional) raisins or chopped almonds would add a delightful texture. Serve this cozy dish with cream for a decadent treat that would be perfect for winter evenings or nostalgic gatherings. The exact ingredient quantities are not provided in the recipe, so the ones below are our recommendations.

• 4 - 6 apples
• 5 slices of bread
• 8 tbsp. butter
• 5 tsp. sugar
• 2 tsp. cinnamon
• 2 tsp. cloves
• 2 tsp. allspice
• ½ cup molasses
• ½ cup water
• 1 cup breadcrumbs
• Cream, for serving
• Raisins or almonds (chopped), optional

In a quart pudding dish, arrange alternate layers of sliced apples and bits of bread; place on each layer dots of butter, a little sugar, and a pinch each of ground cinnamon, cloves and allspice.