XII Gelett Burgess
Pandowdy
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.
When the dish is filled, pour over it half a cupful each of molasses and water, mixed well; cover the top with bread crumbs.
Place the dish in a pan containing hot water, and bake for three-quarters of an hour, or until the apples are soft.
Serve hot, with cream or any light pudding sauce.
Raisins or chopped almonds are sometimes added.