3/4 c. seeded raisins
2 1/2 cups sifted flour
1 tsp. salt
4 tsp baking powder
1/4 c. granulated sugar
5 tbsp. shortening
1/3 c. milk
2 eggs
2 c. thinly sliced cooking apples

To make batter part, rinse raisins and chop. Sift together flour, salt, baking powder and sugar. Work in shortening. Add milk and eggs, beaten together, and mix well. Stir in raisins and apples. Pour into a well greased baking pan, (about 10 1/2 by 7 by 2 inches).

1/3 c. melted butter or substitute
3/4 c. brown sugar, packed
1 tsp. cinnamon
1 tsp. nutmeg

Blend all ingredients together and spread mixture evenly over batter. Bake in a moderately hot oven, 375 degrees, 35 to 40 minutes. Serve with plain or whipped cream. This pudding has a buttery, brown sugar topping with a hint of spice, served warm with cream, makes a very special finish to the ending of a meal. This is an old recipe from Gerald Weatherford, Hugo, Oklahoma.